You can always count on my friend Danielle as HugsandCookiesXOXO for the most decadent dessert combinations! Like this fabulous caramel chocolate chip cookie bar recipes that uses a package of prepared sugar cookie dough as its base! Although it seems like there’s a lot of work and ingredients to this recipe, it actually comes together quite quickly. And oh-so-worth it!
Caramel Chocolate Chip Bars with Sugar Cookie Crust
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
- 2 TABLESPOONS 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!
Leave a Reply