Chocolate Chip Cookie Millionaire Bars

Ingredients

• baking spray with flour
• 2 , 16 1/2-ounce
• 2 , 14-ounce
• 0.5 cups packed light brown sugar
• 0.5 cups light corn syrup
• 1 teaspoon table salt
• 10 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 2 , 4-ounce
• 0.25 cups heavy whipping cream

Instructions

1. 1

   Gather all ingredients. Preheat oven to 350 degrees F (180 degrees C).

2. 2

   Spray a 13- x 9-inch baking pan with baking spray; line bottom and sides with parchment paper, leaving a 1- to 2-inch overhang on long sides.

3. 3

   Break apart dough squares along perforations and evenly scatter in bottom of the prepared pan. Let stand at room temperature until softened, 5 to 10 minutes. Using a sheet of plastic wrap placed directly on surface, press dough into an even layer in the bottom of the pan. Remove and discard plastic wrap.

4. 4

   Bake in the preheated oven until golden brown and a wooden pick inserted in center comes out clean or with just some moist crumbs, 25 to 30 minutes. Let cool in pan on a wire rack while making filling.

5. 5

   Add condensed milk, brown sugar, corn syrup, salt, and 1 cup of the butter to a large saucepan; cook over medium, whisking constantly, until butter is melted and mixture starts to bubble, about 10 minutes.

6. 6

   Continue to cook, whisking constantly, over medium until mixture is a caramel color, thickened, and registers 235°F on a candy or instant-read thermometer, about 10 minutes. Remove from heat and stir in vanilla until combined.

7. 7

   Working quickly, pour caramel over cookie layer, spreading into an even layer with a small offset spatula. Chill in refrigerator, uncovered, until set, about 1 hour.

8. 8

   Add chocolate, cream, and remaining 2 tablespoons butter to a medium, heatproof bowl; place bowl over a saucepan filled with 1 inch of simmering water, making sure bottom of bowl does not touch water. Cook, stirring constantly, until chocolate mixture is melted and smooth, 2 to 3 minutes.

9. 9

   Working quickly, pour and spread chocolate mixture evenly over caramel layer. Chill in refrigerator, uncovered, until set, about 1 hour.

10. 10

    Using parchment paper as handles, remove from pan and place on a cutting board. Using a warm, dry, sharp knife, cut into bars; wipe knife clean with a damp paper towel between cuts, if desired. Serve immediately or store in an airtight container at room temperature for 3 to 5 days.