Trillionaire Bars

Ingredients

For the brownie layer:

• 1/2 cup butter, melted
• 1 cup sugar
• 1 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 2 eggs
• 1/2 cup flour

For the caramel layer:

• 1 cup soft caramels
• 2 tablespoons heavy cream

For the cookie dough layer:

• 3/4 cup flour, heat-treated (see directions)
• 1/2 cup butter, softened
• 1/4 cup sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 2 tablespoons heavy cream
• 1/8 teaspoon salt
• 1/4 cup mini semi-sweet chocolate chips
• 1/4 cup regular-size semi-sweet chocolate chips
• 1/4 cup old-fashioned oats

For the chocolate glaze:

• 1 cup regular-size semi-sweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F.
2. Line an 8×8-inch square pan with foil and spray it with cooking spray.
3. Cream 1/2 cup of the butter and 1 cup of the sugar in a large bowl.
4. Mix the cocoa powder and 1/4 teaspoon of the salt into the butter mixture.
5. Add 1/2 teaspoon of the vanilla and the eggs, mixing until smooth.
6. Mix 1/2 cup of the flour until incorporated.
7. Spread the brownie batter in the prepared pan
8. Bake the brownie layer until the center is set and a tester comes out with a few moist crumbs clinging to it, about 15-28 minutes.
9. In a small saucepan, combine the caramels and 2 tablespoons of the heavy cream.
10. Heat the saucepan over medium-high heat, stirring constantly until melted and smooth.
11. Pour the caramel mixture over the brownie layer in the pan.
12. Place the pan in the fridge to chill until the cookie layer is done
13. Increase the oven temperature to 350 degrees F.
14. Spread the remaining 3/4 cup of the flour on a baking sheet.
15. Bake the flour until it reaches 160 degrees F, about 5 minutes. This should kill any potential bacteria in the flour and ensure the cookie dough layer is safe to eat.
16. Cream together the remaining butter, the remaining sugar, and the brown sugar until light and fluffy.
17. Mix in the remaining vanilla and the remaining heavy cream.
18. Add the heat-treated flour and the remaining salt and mix until incorporated.
19. Stir in 1/4 cup of the mini semi-sweet chocolate chips, 1/4 cup of the regular-size semi-sweet chocolate chips, and the oats.
20. Test the caramel to make sure it can support the next layer; if you gently push your finger across the caramel without it moving too much, it’s ready.
21. Spread the cookie dough over the caramel layer.
22. In a microwave safe bowl, pour the remaining chocolate chips.
23. Microwave the chocolate chips on medium power, stirring every 20 seconds, until the chocolate is melted and smooth, about 1-2 minutes.
24. Spread the ganache over the cookie dough layer.
25. Refrigerate until firm, about 15-30 minutes. You may want to cut them into bars first before refrigerating.
26. Cut into bars and serve.