Post by wilderness on Sept 5, 2022 8:05:00 GMT -5
Cookies ‘N’ Cream Millionaire Shortbread-wilderness
Prep Time: 0 Cook Time: 3 Servings: 16 servings Source: Delish.com
Ingredients
SHORTBREAD
Cooking spray
1/2 c. (1 stick) butter, softened
1/2 c. granulated sugar
1 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1/4 tsp. kosher salt
CHOCOLATE CARAMEL
3/4 c. sweetened condensed milk
4 tbsp. butter
1/4 c. packed light brown sugar
2 tbsp. light corn syrup
1/4 c. semisweet chocolate chips
COOKIES 'N' CREAM FILLING AND ASSEMBLY
1/3 c. heavy cream
1 (8-oz.) block cream cheese, softened
1/2 c. powdered sugar
1 tsp. pure vanilla extract
1 c. crushed Oreos (from about 10 Oreos)
1 c. semisweet chocolate chips
Directions
SHORTBREAD
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.
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
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.
Immediately pour chocolate mixture over crust and spread in an even layer. Refrigerate until ready to use.
COOKIES 'N' CREAM FILLING AND ASSEMBLY
Using electric mixer on medium-high speed, in a medium bowl, beat cream until stiff peaks form. Transfer to another bowl.
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.
Top caramel layer with Oreo mixture and spread in an even layer. Return to refrigerator until ready to use.
In a small heatproof bowl, microwave chips on high in 30-second intervals, stirring after each, until melted and smooth. Let cool 5 minutes.
Pour chocolate over filling and smooth in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight.
Using parchment paper overhang, remove shortbread from pan and cut into bars.
