Cookies ‘N’ Cream Millionaire Shortbread

1. Stage

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. Stage

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.  

3. Stage

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.

4. Stage

Immediately pour chocolate mixture over crust and spread in an even layer. Refrigerate until ready to use.

5. Stage

Using electric mixer on medium-high speed, in a medium bowl, beat cream until stiff peaks form. Transfer to another bowl.

6. Stage

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.

7. Stage

Top caramel layer with Oreo mixture and spread in an even layer. Return to refrigerator until ready to use.

8. Stage

In a small heatproof bowl, microwave chips on high in 30-second intervals, stirring after each, until melted and smooth. Let cool 5 minutes.

9. Stage

Pour chocolate over filling and smooth in an even layer. Refrigerate until well chilled, at least 2 hours or up to overnight.

10. Stage

Using parchment paper overhang, remove shortbread from pan and cut into bars.