COOKIE DOUGH SNICKERS BARS WITH A SALTED PRETZEL TOPPING!!!

 These bars are pure insanity!!!!!! Beyond amazing and a real show stopper!!!!

 Ingredients

Bottom Layer
• 1 1/4 cups milk chocolate chips
• 1/4 cup creamy peanut butter
Nougat layer
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 1/2 cups marshmallow fluff
• 1 cup salted peanuts chopped
• 1 teaspoon vanilla
Caramel
• 1 14-ounce bag of caramels
• 1/4 cup heavy cream
Cookie Dough Layer
• 1 1/2 (3/4 cup) sticks butter
• 2/3 cup brown sugar
• 2 tablespoons heavy cream
• 1 1/2 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 -3/4 cup mini chocolate chips
Top chocolate layer
• 1 1/2 cups milk chocolate chips
• 1/4 cup creamy peanut butter
• 1 cup pretzels sticks
• 1/2 cup chocolate chips, melted

Instructions

1. Line a 9x13 inch pan with nonstick foil and let some hang over the edges.  Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in microwave, then pour into the baking dish and spread until even. Place in the freezer a few mins until set.
2. Make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Place in freezer until firm. 
3. Make the caramel layer. Combine the caramels and cream in the microwave until smooth.  Pour over nougat layer and stick back in freezer until firm. 
4. Make the cookie dough.   Beat butter,  add the brown sugar, cream, vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer gently with an offset spatula and yes, back into the freezer!
5. Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave.  Pour over cookie dough and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
6. Refrigerate for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off.  Next time I will cut the bars and THEN drizzle each individual one with chocolate and "attach" the pretzels.

 

THIS INSANE RECIPE COMES FROM HALF BAKED HARVEST!

PILLSBURY COOKIE DOUGH BILLIONAIRE BARS

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

CHOCOLATE CHIP COOKIE DOUGH BILLIONAIRE BARS

 

HOW CAN YOU GO WRONG WITH A NAME LIKE THIS? YOU CAN'T! THESE BARS FROM LOVE AND OLIVE OIL WERE INSANE! THE ONLY CHANGE I MADE WAS TO USE MY HOMEMADE SALTED CARAMEL INSTEAD OF THE WRAPPED KIND. THESE BARS WERE IN A LEAGUE OF THEIR OWN AND I CAN'T STOP EATING THEM! HELP!!!! YOU CAN BUY THIS COOKBOOK HERE....I HAVE ABOUT 15 MORE RECIPES I AM GEARING UP TO BAKE FROM IT!! Chocolate Chip Cookie Dough Billionaire Bars
Yield: 16 bars

Use 1 roll Pillsbury Sugar Cookie Dough or Make Homemade Shortbread:
1/3 cup SOFT butter
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup flour

For the Caramel I used 7 ounces from this recipe but the original calls for:
7 ounces soft caramel candies (about 25 candies), unwrapped
2 tablespoons heavy cream

For the Cookie Dough:
½ cup soft butter ( I actually messed this part up and only used about 4T. but I liked it that way lol ....I used just enough to hold it all together and pressed it onto the caramel layer rather than "spread" it. Will definitely make it this way again-was perfect for us!!!)
½ cup light brown sugar
¼ cup granulated sugar
2 T. heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
Pinch of salt
½ cup mini semisweet chocolate chips

For the Chocolate Glaze:
4 ounces semisweet chocolate chips
1 tablespoon unsalted butter

1. Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with nonstick foil.

2. Make the Shortbread: Beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Add vanilla and salt. Add flour and combine. May be crumbly. Press into pan and poke with a fork. Bake 18 to 22 minutes....want it to brown a bit so will be crispy later! Let cool. (If using Pillsbury, bake at this point as directed in this step.)

3. Make the Caramel Layer: follow link above to homemade caramel and measure out 7 ounces or microwave the caramels and cream gently until smooth. Pour hot caramel on crust and stick in freezer until firm.

4. Make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat, Add the cream and vanilla, Add the flour and salt until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel using a spatula to smooth it evenly. Freeze again.

5. Make the Chocolate Glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments until smooth. Spread the glaze over the cookie dough layer and freeze until set.

6. Cut into bars! freeze really well!!!! Won't last that long......so delish they will be gobbled up! Like what you see? Click on the "pin it" button to pin to pinterest! xo

(Recipe adapted from The Cookie Dough Lover’s Cookbook)