Cookies ‘N’ Cream Millionaire Shortbread

Ingredients:

For the Shortbread Base:

  • 1 cup (2 sticks) unsalted butter, softened

  • 1/2 cup granulated sugar

  • 2 cups all-purpose flour

  • 1/4 teaspoon salt

For the Cookies 'N' Cream Layer:

  • 20 cream-filled chocolate sandwich cookies (like Oreo), crushed

  • 1 can (14 ounces) sweetened condensed milk

  • 1 cup white chocolate chips or white chocolate, chopped

  • 1/4 cup (1/2 stick) unsalted butter

For the Chocolate Topping:

  • 1 cup dark or semi-sweet chocolate chips

  • 2 tablespoons unsalted butter

Instructions:

Shortbread Base:

  1. Preheat Oven:

    • Preheat your oven to 350°F (175°C). Grease or line a square baking pan (9x9 inches).

  1. Make the Shortbread:

    • In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the flour and salt, mixing until a soft dough forms.

  1. Press into Pan:

    • Press the shortbread dough evenly into the prepared pan. Prick the surface with a fork to prevent it from puffing up during baking.

  1. Bake:

    • Bake in the preheated oven for 20-25 minutes or until the edges are golden brown. Allow it to cool completely in the pan.

Cookies 'N' Cream Layer:

  1. Prepare Cookies 'N' Cream Filling:

    • In a food processor or by placing the cookies in a sealed plastic bag and crushing them with a rolling pin, crush the cookies into fine crumbs.

  1. Melt White Chocolate Layer:

    • In a saucepan over low heat or in a microwave-safe bowl, melt the white chocolate chips and 1/4 cup of butter, stirring until smooth. Stir in the sweetened condensed milk and crushed cookies.

  1. Spread Mixture:

    • Spread the Cookies 'N' Cream mixture evenly over the cooled shortbread layer.

Chocolate Topping:

  1. Melt Chocolate Topping:

    • In a heatproof bowl, melt the dark or semi-sweet chocolate chips and 2 tablespoons of butter. Stir until smooth.

  1. Spread Chocolate:

    • Pour the melted chocolate over the Cookies 'N' Cream layer, spreading it evenly.

  1. Chill:

    • Place the pan in the refrigerator to let the layers set. Chill for at least 2-3 hours or until firm.

  1. Cut and Serve:

    • Once set, lift the bars out of the pan using the edges of the parchment paper and cut into squares.