COOKIE DOUGH & CARAMEL CHOCOLATE CHIP COOKIE BARS

I AM LOVING MY NEW CAMERA? WHAT DO YOU THINK? DO THESE SHOTS LOOK BETTER THAN USUAL????? 


STEP 1:
CRUST:
8 OUNCES PILLSBURY SUGAR COOKIE DOUGH

PRESS THE DOUGH INTO AN 8X8 PAN LINED WITH NONSTICK FOIL AND BAKE AT 350 FOR 15-18 MINS UNTIL LIGHTLY GOLDEN.  LET COOL.

CARAMEL LAYER:
25 KRAFT CARAMELS
2 TABLESPOONS HEAVY CREAM
PLACE CARAMELS & CREAM IN A MICROWAVE SAFE DISH AND HEAT UNTIL SMOOTH.  POUR OVER THE COOLED CRUST AND CHILL IN FRIDGE UNTIL SET.

COOKIE DOUGH LAYER:
4 TABLESPOONS VERY SOFT BUTTER
1/4 CUP SUGAR
1/2 CUP LIGHT BROWN SUGAR
3/4 CUP FLOUR
2T. HEAVY CREAM
EXTRA LARGE HANDFUL OF MINI CHOCOLATE CHIPS
MIX ALL OF THE ABOVE TOGETHER AND GENTLY FLATTEN A PIECE AT A TIME AND LAY IT ACROSS THE CARAMEL.  CHILL AGAIN.

CHOCOLATE GLAZE:
4 OUNCES CHOCOLATE CHIPS
1 TABLESPOON BUTTER
PEANUT BUTTER CUPS, CHOPPED
MICROWAVE THESE 2 TOGETHER AND POUR OVER THE COOKIE DOUGH.  ADD CHOPPED REESE’S PEANUT BUTTER CUPS FOR DECORATION!


INSPIRED BY
The Cookie Dough Lover’s Cookbook

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