I had never heard of billionaire bars before. It’s a bar with a shortbread base, topped with caramel, followed by a layer of cookie dough and with a chocolate ganache.
There’s a bunch of recipes online and they all seemed to point to the same source: a book called The Cookie Dough Lover’s Cookbook. Anywho, I decided to do a vegan version for a potluck at work.
- ¼ Cup Brown Sugar
- 1 Cup Sugar
- 2 Cup Vegan Butter (eg. Earth Balance)
- 3 ¾ Cup Flour
- ½ Tsp Salt
- Preheat the oven to 350 F.
- Grease a lasagne pan and line with parchment paper. This is optional but it’ll make your life easier.
- Beat the butter and sugar until light and fluffy.
- Add the flour and salt.
- Put the dough in the parchment-lined lasagne pan. Press it down.
- Bake until the edges are slightly browned. About 30-35 minutes.
- Let cool.
- 1 Cup Sugar
- ¾ Cup + 2 Tbsp Vegan Milk (eg. Unsweetend Almond Milk)
- ¼ Cup Maple Syrup
- 1 Tbsp Vegan Butter
- ½ Tsp Vanilla
- ⅛ Tsp Salt
- Mix all ingredients in a sauce pan.
- Cook until amber. Stir constantly. About 10 minutes.
- Place in ice bath to stop the mixture from cooking further.
- Pour the caramel sauce over the cooled shortbread.
- Refrigerate for 1 hour, or freeze for 15 minutes.
- 1 Cup Brown Sugar
- ½ Cup Vegan Butter
- 1 Tbsp Maple Syrup
- ¼ Cup Unsweetend Apple Sauce
- 1 Tsp Vanilla
- 1 ½ Cup Flour
- ¼ Tsp Salt
- 1 Cup Dairy-Free Chocolate Chips
- Cream butter and sugars until light and fluffy.
- Add the maple syrup, apple sauce and vanilla. Mix until consistent.
- Add the flour and salt. Stir until smooth.
- Add the chocolate chips. Mix.
- Spread over the caramel layer in the pan.
- 2 Cups Dairy-Free Chocolate Chips
- ¾ Cup + 1 Tbsp Vegan Milk
- In a small sauce pan on low heat, combine chocolate chips and milk.
- Stir until chocolate mixture takes on a glossy finish.
- Pour over the cookie dough layer and chill until set. Approximately 30 minutes.
It’s very rich, sweet and dense. You can taste the two-plus cups of butter that are within. The caramel recipe I used was pretty runny and ended up getting absorbed by the shortbread. I think if I were to do this again I’d use a different recipe for that, or let the caramel cool a bit first so that it forms a distinctive layer.
It’s a fun recipe but I don’t see me making it again. It’s too heavy. If you cut it, I recommend doing thin slices.