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Cookies ‘N’ Cream Millionaire Shortbread

by Staff
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PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

Just when we thought a millionaire shortbread couldn’t get richer, we switched up the classic recipe to feature layers of chocolate shortbread, chocolate caramel, and an added bonus of a cookie ‘n’ cream filling. The snap of chocolate with chewy caramel is still one of our favorite combinations, and bites or crushed-up Oreos just make these that much better. Using a sharp knife that has been run through hot water will help give you cleaner cuts.

Have you tried these yet? Let us know how it went in the comments below!

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Yields:

16


servings

Prep Time:

0

hours

20

mins

Total Time:

3

hours

0

mins

Shortbread

1/2
c.

(1 stick) butter, softened

1/4
c.

unsweetened cocoa powder

Chocolate Caramel

3/4
c.

sweetened condensed milk

1/4
c.

packed light brown sugar

1/4
c.

semisweet chocolate chips

Cookies ‘N’ Cream Filling And Assembly

1


(8-oz.) block cream cheese, softened

1
tsp.

pure vanilla extract

1
c.

crushed Oreos (from about 10 Oreos) 

1
c.

semisweet chocolate chips

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Shortbread

  1. Preheat oven to 350° and line an 8″ square pan with parchment, leaving a 2″ overhang on 2 opposite sides. Grease parchment with cooking spray. Using an electric mixer on medium-high speed, in a large bowl, beat butter and granulated sugar until creamy. Add flour, cocoa powder, and salt and beat until just combined. 
  2. Pour into prepared pan. Using back of a small measuring cup or your fingers, pat batter into an even layer. Bake until top is no longer shiny, about 15 minutes. Let cool.  

Chocolate Caramel

  1. In a medium pot over medium heat, bring milk, butter, brown sugar, and corn syrup to a boil, stirring constantly. Reduce heat to low and simmer, stirring constantly, until lightly golden, about 6 minutes. Remove from heat. Let cool 3 minutes, then stir in chips.
  2. Immediately pour chocolate mixture over crust and spread in an even layer. Refrigerate until ready to use.

Cookies ‘N’ Cream Filling And Assembly

  1. Using electric mixer on medium-high speed, in a medium bowl, beat cream until stiff peaks form. Transfer to another bowl.
  2. Using electric mixer on medium speed, in same bowl used for cream, beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream until incorporated, then fold in Oreos.
  3. Top caramel layer with Oreo mixture and spread in an even layer. Return to refrigerator until ready to use.
  4. In a small heatproof bowl, microwave chips on high in 30-second intervals, stirring after each, until melted and smooth. Let cool 5 minutes.
  5. Pour chocolate over filling and smooth in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight.
  6. Using parchment paper overhang, remove shortbread from pan and cut into bars.

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cookies 'n' cream millionaire shortbread

PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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