Combining the richness of a traditional millionaire shortbread with the childhood reminiscence of cookies and cream, Cookies ‘N’ Cream Millionaire Shortbread is an irresistible layered delicacy. Three mouthwatering layers make up this dessert: a buttery shortbread base, a creamy cookies “n’ cream caramel caramel middle, and a luscious chocolate topping all enhanced with crushed chocolate sandwich cookies for more texture and flavor.
This detailed instruction will walk you through creating these delicious bars right at home. These bars will definitely wow for a holiday party, potluck, or simply to satisfy a sweet tooth.
Ingredients
For the basis of the shortbread:
- one cup (226g) softened unsalted butter.
- ½ cup, or 100g, granulated sugar
- Two cups (250 grams) all-purpose flour
- ½ teaspoon salt.
- One teaspoon vanilla essence.
- Regarding the Cookies “N’t Cream One cup (200g) granulated sugar forms the caramel layer.
- ½ cup (120ml) thick cream, heavy
- ½ cup (113g) unprocessed butter without salt
- ½ cup (50g) crushed Oreo-style chocolate sandwich cookies.
- Pinch of salt
For the Chocolate Topping:
- Semi-sweet or dark chocolate chips, 1 ½ cups (255g)
- Two tablespoons (30g) unsalted butter; quarter cup (50g) crushed chocolate sandwich biscuits for garnish.
Detailed Step-by-Step Guidelines
Step 1: Create the base for Shortbread.
- Arrange the oven.
- After preheat your oven to 350°F (175°C), line a 9x 9-inch baking sheet with parchment paper leaving some overhang for simple removal later.
- Combine the dough for Shortbreads:
- Using a hand or stand mixer, beat softened butter and sugar in a big basin until light and fluffy.
- Add the vanilla extract; stir until blended.
- Add the flour and salt gradually, mixing barely until the dough comes together. Take great care not to overmix.
- Make the shortbread baked.
- With your fingers or the back of a spoon, equally press the dough into the ready baking pan.
- To stop bubbles, gently prickle the surface with a fork.
- Bake until the edges are just brown, 18 to 20 minutes. Take out of the oven and leave it cool totally in the pan.
Step 2: create the Cookies “N’ Cream caramel layer.
- Get the caramel ready.
- Combine sugar and butter in a medium saucepan set over medium heat. Stir continually until the sugar dissolves and the butter melts.
- Stirring constantly, gradually add in the heavy cream. Use care; the mixture can bubble up.
- Cook, stirring constantly, until the caramel thickens and turns golden—about 10 to 12 minutes. For ideal consistency, a candy thermometer should run between 230 and 240°F (110 and 115°C).
- Add the cookies here.
- Take off the caramel from the stove and toss in the crumbled chocolate sandwich cookies along with a little salt.
- Drizzle the chilled shortbread foundation with caramel from the cookies “n’ cream.” Level it out with a spatula.
- After letting it reach room temperature, move to the refrigerator to chill for at least thirty minutes.
Step 3: is getting ready the chocolate topping.
- Combine the butter and chocolate chips in a microwave-safe bowl. Stirring after each, microwave in 20-second increments until perfectly melted.
- One other way to melt the chocolate is with a double boiler.
- Spoon the melted chocolate over the cooled caramel layer. Even it with an offset spatula.
- For a garnish, equally scatter the remaining smashed cookies over the top.
Step 4: Chill and Slice
- Arrange the prepared bars in the refrigerator and chill until the chocolate is hard, at least one hour or more.
- Sort the bars.
- Lift the shortbread out of the pan across the parchment paper overhang.
- Cut in rectangles or squares with a sharp knife. Warm the knife under hot water, dry it, cut while exerting strong pressure for neat cuts.
Shortbread Success Advice:
Shortbread dough should simply come together for a soft, crumbly feel; don’t overmix it.
For a smooth base, evenly push the dough onto the pan from a flat-bottomed glass.
Suggestions for caramel:
Prevention of caramel burning depends on constant stirring.
Should the caramel get overly thick to spread, gently reheat it over low heat until pourable.
Ideas for Chocolate:
Tempering the chocolate instead of melting it with butter can provide a glossy chocolate topping.
To avoid layer melting, let the chocolate cool just little before pouring it over the caramel.
Store:
The bars keep best in an airtight container kept in the refrigerator for up to one week. For optimal flavor, bring to room temperature before serving.
Innovative Variations
- Mint Cookies “N’t Cream: For a festive change, toss the caramel with a teaspoon of peppermint extract.
- For a nutty take-off, swirl a layer of peanut butter into the caramel.
- Use a gluten-free flour blend for the chocolate sandwich cookies and shortbread foundation.
- For a sweet-and-salty delicacy, sprinkle flaky sea salt over the caramel layer then top with chocolate.
Why You’ll Love This Recipe
- Resistable layers: Every mouthful offers a rich chocolate, creamy caramel, and flaky shortbread.
- Crushed chocolate sandwich cookies give the traditional millionaire shortbread a nostalgic touch in flavor.
- Perfect for anything from formal holiday parties to laid-back family get-togethers, versatile and elegant.
- Easy to Make: This dish is basic and beginner-friendly even if it looks great.
Suggestions for Serving
Present these Cookie ‘N’ Cream Millionaire Shortbread bars alongside:
- A mid-afternoon snack consists on a cup of tea or coffee.
- For a comfortable winter treat, warm milk or hot chocolate.
- Accompany other seasonal delicacies such gingerbread cookies and peppermint bark on a Christmas dessert platter.
Conclusion
Cookies ‘N’ Cream Millionaire Shortbread offers a fun, contemporary twist together with the finest of classic tastes. Visually beautiful as well as delectable are the layers of buttery shortbread, cookies “n’ cream caramel, and chocolate covering.
This simple recipe is a definite winner whether your celebration is holiday party, friend baking, or treat for yourself. So pick up your apron and get ready to produce a dessert destined to be a favorite!
