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!

CREPES STUFFED WITH CHOCOLATE CHIP COOKIE DOUGH

There is no raw egg in this cookie dough so you can stop worrying and indulge!  Who doesn't love cookie dough!  Crepes stuffed with cookie dough? Let's get on to the recipe!!!

Ingredients:

1 cup all purpose flour

2 eggs

3/4 cup milk

2 Tablespoons melted butter

pinch salt

1 cup water

Directions: Whisk all the above together except the water.  Add the water last and add it bit by bit until you have a thin consistency.  I used the whole cup but you may not need it so go slowly. Spray a crepe pan and heat over medium high. Scoop the batter on using a drop more than a 1/4 cup for each crepe. Tilt the pan to even and thin it out and cook about 2-3 minutes on each side.  Remove to a plate. Let cool a bit before spreading on your cookie dough or it will melt.  Fold into quarters, dust with cocoa powder, a chocolate drizzle, and some whipped cream! Voila! Breakfast is served!

Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Cookie dough adapted from The Cookie Dough Lover's Cookbook

COOKIE DOUGH S'MORES!!!!! OUTRAGEOUS!!!!

Step 1: Make Cookie Dough (NO raw egg in this!)
Cookie dough recipe:

4 tablespoons room temp butter
2 tablespoons white sugar
1/4 cup packed light brown sugar
1/2 teaspoon vanilla
2 tablespoons milk or cream
1/2 cup all-purpose flour
1/8 teaspoon salt
mini chocolate chips
Combine all and fold in some mini chips until the amount you like!
Adapted from The Cookie Dough Lover's Cookbook

Step 2:  Broil Marshmallows for a couple of minutes until toasted.  They can go from white to burnt quickly, so keep a close eye!

Step 3:  Get your Hershey Bars and Graham crackers ready.  I used 1/2 Hershey bar for each s'more.  The chocolate should be room temp (not cold).

Assembly:  Spread cookie dough on 1 graham cracker for each s'more you are making. Top it with 1/2 Hershey bar.  Place HOT marshmallow on top of chocolate and add a plain graham cracker to the top.  Press lightly to spread the marshmallow and wait a minute for the chocolate to start to melt! Dig in!

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 COOKIES STUFFED WITH COOKIE DOUGH FROSTING

  
Bake Pillsbury cookies in an 8x8 pan lined with nonstick foil for about 25 mins at 350.  Let cool and use cookie cutter to cut rounds.  Pipe cookie dough filling between two cookies.

COOKIE DOUGH FILLING:
1/2 cup salted butter, softened
1/2 cup light brown sugar
1/4 cup flour
1/2 cup powdered sugar
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
filling adapted from The Cookie Dough Lover's Cookbook

WHOPPERS COOKIE DOUGH POPS

For the Cookie Dough:
1 stick soft butter
½ cup light brown sugar
¼ cup regular sugar
1 T. half & half
½ teaspoon vanilla extract
¾ cup all-purpose flour
pinch of salt
whoppers candies, chopped
CHOCOLATE of choice for melting


ELECTRIC MIX ALL AND ROLL INTO TRUFFLES. CHILL UNTIL FIRM. MELT CHOCOLATE CAREFULLY IN MICROWAVE AND DIP TRUFFLES. INSERT STICKS FIRST IF INTERESTED. ADD TOPPINGS, CHILL UNTIL SET.

BROWNIES TOPPED WITH CARAMEL, BUTTERFINGER COOKIE DOUGH & CHOCOLATE GLAZE

Brownies:

1/2c. flour

1T cocoa powder

1/2tsp. salt

3 1/2 ounces dark chocolate bar

1/3c. butter

2/3c. brown sugar

2 eggs

1 tsp. vanilla

Melt butter & chocolate in microwave till smooth.  Whisk in sugar.   Add eggs and vanilla.  Stir in dry ingredients until just blended.  Pour into nonstick foil lined 8x8 pan and bake at 350 for 20 mins. Let cool.

Caramel:

In microwave melt 25 kraft caramels and 1 tablespoon heavy cream until smooth. spread onto cooled brownies and chill.

Cookie Dough Layer:

Electric Mix:

1 stick soft butter

1/4c. sugar

1/2c. light brown sugar

2 T cream

1/2 tsp. vanilla

3/4c. flour

1/4 tsp. salt

Once blended I chopped 20 mini Butterfinger bells and stirred in. Use pb cups r mini chips if u prefer.  Spread onto chilled caramel layer and rechill.

Glaze:

In microwave melt:

3 1/2 ounces dark chocolate

2 T butter

once smooth spread on chilled cookie dough layer and rechill.  Cut into squares!

adapted from cookie dough lover's cookbook

TOBLERONE COOKIE DOUGH TRUFFLES FOR THE HOLIDAYS

 

For the Cookie Dough:
1 stick soft butter
½ cup light brown sugar
¼ cup regular sugar

1 T. half & half
½ teaspoon vanilla extract
¾ cup all-purpose flour (I used c4c flour to make these gf)
pinch of salt
1 bag bittersweet chips or chocolate of choice

2 Toblerone Bars, plus one more if you want to add it as a topping or use sprinkles for the holidays

ELECTRIC MIX FIRST 6 INGREDIENTS. 

 CHOP THE TOBLERONES AND ADD TO THE MIXER UNTIL COMBINED.  

ROLL INTO TRUFFLES.  

ADD STICKS IF MAKING POPS.

CHILL UNTIL FIRM. 

MELT CHOCOLATE CAREFULLY IN MICROWAVE AND DIP TRUFFLES. 

ADD TOPPINGS, CHILL UNTIL SET.

COOKIE DOUGH TRUFFLES ON BLING STICKS AND STUFFED WITH REESE'S & OREOS

BLING STICKS!!! HAVE YOU EVER????  THESE WERE SENT TO ME BY ADRI AT MASKIPOPS BY ADRI AND I COULDN'T HAVE BEEN HAPPIER TO RECEIVE BLING FOR MY GOODIES.  A PERFECT MATCH FOR ME!!!  I DECIDED TO MAKE 2 TYPES OF COOKIE DOUGH TRUFFLES.  THE FIRST WAS STUFFED WITH REESE'S DARK MINI PEANUT BUTTER CUPS AND THE SECOND WAS STUDDED WITH CHOPPED OREOS!

HERE IS ADRI'S INFO SO YOU CAN ORDER YOUR OWN BLING STICKS!!! TELL HER I SENT YOU & CHECK OUT HER CYBER MONDAY SPECIAL TOMORROW!!!!!
ADRI'S WEBSITE-MASKIPOPS BY ADRI
HER FACEBOOK
PINTEREST

RECIPE FOR TRUFFLES
For the Cookie Dough:
1 stick soft butter
½ cup light brown sugar
¼ cup regular sugar
1 T. half & half
½ teaspoon vanilla extract 
1 1/4 cup all-purpose flour
pinch of salt
 
bag of dark chocolate chips for dipping
MINI PB CUPS FOR SURPRISE TRUFFLES
CHOPPED OREOS

ELECTRIC MIX FIRST SEVEN INGREDIENTS AND ROLL INTO TRUFFLES. FOR "SURPRISE" ONES, DIVIDE BATTER.  ADD CHOPPED OREOS TO HALF AND WRAP THE DOUGH AROUND MINI PB CUPS FOR THE OTHER HALF!! INSERT BLING STICKS.  CHILL UNTIL FIRM. MELT CHOCOLATE CAREFULLY IN MICROWAVE AND DIP TRUFFLES. ADD TOPPINGS, CHILL UNTIL SET.