Billionaire Bars

Make the shortbread with butter, sugar, light brown sugar, flour, salt. Bake it at 350 °F in a 9x13 pan lined with parchment paper for 30-35 minutes .

• butter: 454 g
• sugar: 200 g
• light brown sugar: 49 g
• flour: 470 g
• salt: 3 g

Make the caramel with sugar, butter, cream, and salt. Dissolve sugar. Add butter little-by-little. Remove from heat. Add cream and salt.

• sugar: 200 g
• butter: 85 g
• cream: 117 g
• salt: 6 g

Dump it on the shortbread and refrigerate about 1 hour. Should be hard.

Heat treat flour by baking it at 350 °F for around 5 minutes .

• flour: 188 g

Cream butter, sugar, light brown sugar, cream, vanilla, and salt.

• butter: 227 g
• sugar: 100 g
• light brown sugar: 195 g
• cream: 30 g
• vanilla: 15 g
• salt: 3 g

Minimally incorporate the heat treated flour and semisweet chocolate chips.

• heat treated flour from step 1
• semisweet chocolate chips: 85 g

Heat heavy cream and vanilla in a pan until it barely starts to boil. Dump it into a bowl of dark chocolate chips and whisk it together.

• heavy cream: 235 g
• vanilla: 15 g
• dark chocolate chips: 255 g