THIS IS A TAKE ON THE POPULAR BILLIONAIRE BAR RECIPE! IT STARTS WITH PILLSBURY SUGAR COOKIE DOUGH BAKED AS THE CRUST. IT GETS TOPPED WITH A LAYER OF CARAMEL AND THEN A LAYER OF EGG-LESS COOKIE DOUGH. THE FINAL TOUCH IS THE CHOCOLATE GLAZE AND OPTIONAL CHOPPED PEANUT BUTTER CUPS!!!! TOTALLY PERFECT WITH A TALL GLASS OF MILK!
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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