Best Cookie Dough Billionaire Bars Recipes

SALTED CARAMEL COOKIE DOUGH BILLIONAIRE BARS RECIPE - (3.6/5)

Steps:

• Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance! Press the Cookie Dough evenly down into the pan... Bake it according to the package directions, let it cool...set aside! While the Cookie crust is baking, combine the caramels and cream in a medium saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes. Meanwhile, prepare the cookie dough layer. Into a large bowl add the softened butter, brown sugar, flour, salt, cream and vanilla. Mix until it's combined, fluffy and light in color I did this by hand with no problem...just when you think it's not coming together.. BOOM~it's perfection! Stir in the mini chocolate chips... Pour the caramel layer evenly over the cooled Cookie Crust... Spread the cookie dough gently over the caramel layer, be careful not to press too hard into the caramel. You want to be sure and keep the two layers separate... Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter either in a saucepan, or in the microwave for a few seconds...stirring until combined and smooth! Pour it over the cookie dough layer... Evenly spread the Chocolate over the top, sprinkle the salt...and let it cool completely! Refrigerate for at least one hour before serving. Cut them into squares, and serve them up... These will get gooey at room temp. but will taste great! I keep mine in the fridge and grab them as I want one. They are GREAT chilled

SALTED CARAMEL COOKIE DOUGH BILLIONAIRE BARS RECIPE - (3.7/5)

Steps:

• Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance! Press the Cookie Dough evenly down into the pan... Bake it according to the package directions, let it cool...set aside! While the Cookie crust is baking, combine the caramels and cream in a medium saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes. Meanwhile, prepare the cookie dough layer. Into a large bowl add the softened butter, brown sugar, flour, salt, cream and vanilla. Mix until it's combined, fluffy and light in color I did this by hand with no problem...just when you think it's not coming together.. BOOM~it's perfection! Stir in the mini chocolate chips... Pour the caramel layer evenly over the cooled Cookie Crust... Spread the cookie dough gently over the caramel layer, be careful not to press too hard into the caramel. You want to be sure and keep the two layers separate... Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter either in a saucepan, or in the microwave for a few seconds...stirring until combined and smooth! Pour it over the cookie dough layer... Evenly spread the Chocolate over the top, sprinkle the salt...and let it cool completely! Refrigerate for at least one hour before serving. Cut them into squares, and serve them up... These will get gooey at room temp. but will taste great! I keep mine in the fridge and grab them as I want one. They are GREAT chilled

COOKIE DOUGH BILLIONAIRE BARS RECIPE - (4.6/5)

Steps:

• To make shortbread: Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on 2 sides. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and salt, beating until combined. Add flour and mix until combined. (Dough may be crumbly.) Press dough into bottom of prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on wire rack. To make caramel: Place caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted. Pour over shortbread and spread evenly. Refrigerate about an hour, or until set. To make cookie dough: Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add cream and vanilla, and mix well. Reduce mixer speed to low and add flour and salt, mixing until combined. Stir in chocolate chips. Using a spatula, spread cookie dough evenly on top of caramel layer. Place in refrigerator while making the glaze. To make chocolate glaze: Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred. Spread evenly over cookie dough layer. Chill about 30 minutes, or until set. Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares. Keep bars refrigerated in an airtight container.

COOKIE DOUGH BILLIONAIRE BARS

Steps:

• To make shortbread: Preheat oven to 350°. Line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on 2 sides. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add vanilla and salt, beating until combined. Add flour and mix until combined. (Dough may be crumbly.) Press dough into bottom of prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on wire rack. To make caramel: Place caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted. Pour over shortbread and spread evenly. Refrigerate about an hour, or until set. To make cookie dough: Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Add cream and vanilla, and mix well. Reduce mixer speed to low and add flour and salt, mixing until combined. Stir in chocolate chips. Using a spatula, spread cookie dough evenly on top of caramel layer. Place in refrigerator while making the glaze. To make chocolate glaze: Place chocolate and butter in a microwave-safe bowl. Heat at half power in 30-second increments until chocolate melts when stirred. Spread evenly over cookie dough layer. Chill about 30 minutes, or until set. Using the edges of the parchment paper, lift the bars out of the pan and onto a cutting board. Use a sharp knife to cut into squares. Keep bars refrigerated in an airtight container.

COOKIE DOUGH BILLIONAIRE BARS

Steps:

• Preheat oven to 325º, line an 8×8 inch pan with non-stick foil or use regular foil and spray with cooking spray. Prepare the brownie batter. Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in prepared pan. Bake 15 minutes. In microwave safe bowl, melt caramels by microwaving for 60 seconds, stirring, then repeating for 30 second intervals till melted and smooth. Pour caramel mixture over brownie layer. Put the pan in the fridge to chill until cookie dough layer is ready.
• Prepare cookie dough layer. Cream together butter and sugars until light and fluffy. Mix in vanilla and heavy cream. Add flour and salt and mix until incorporated. Stir in mini chocolate chips. When caramel layer is firm, carefully spread the cookie dough on top.
• Prepare chocolate glaze. In a microwave safe bowl combine chocolate chips and heavy cream. Microwave for 60 seconds, then stop and stir. Repeat using 30 second intervals till melted and smooth. Spread chocolate over cookie dough layer. Chill for easier cutting. Serve at room temperature.

COOKIE DOUGH BILLIONAIRE BARS

Steps:

• Preheat oven to 350 degrees F. Generously coat a 9×13 baking dish with cooking spray and line with parchment paper, leaving a 1-inch overhang on two sides.
• To make the shortbread, beat butter and sugars for 2-3 minutes until light and fluffy. Add in flour and salt and mix on low until just combined. Press the dough into prepared pan. Bake at 350 for 30-35 minutes until edges are slightly browned. It may look puffy and jiggly in the center at first, but it will fall and set as it cools. Shortbread recipe from Picky-Palate.com.
• For the caramel layer, make Salted Caramel Sauce recipe on TwoPeasandTheirPod.com. Pour about half of the hot caramel mixture over the shortbread crust. Refrigerate until set, at least one hour. If the caramel is still soft and sticky after 1 hour, freeze for another 15 minutes before continuing.
• To prepare cookie dough, beat butter and sugars on medium speed for 2-3 minutes until light and fluffy. Add heavy cream and vanilla and mix well. Add flour and salt and mix on low speed until just incorporated. Stir in the mini chocolate chips. Spread cookie dough on top of caramel layer using a spatula to smooth dough into an even layer. Refrigerate the dough while you prepare the chocolate ganache.
• Chocolate Ganache Layer: Place chocolate chips in a glass bowl. In a saucepan, whisk together the heavy cream and vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Pour the ganache over the cookie dough layer and chill until set, about 30 minutes.
• To remove bars from pan, grasp the edges of the parchment paper and lift out the entire block. Place on a cutting board and use a large sharp knife to cut into 2-inch squares. Refrigerated in an airtight container, bars will keep for up to 3 days.
• Recipe reprinted with permission from The Cookie Dough Lover's Cookbook by Lindsay Landis.
• Read more at http://www.kevinandamanda.com/recipes/dessert/cookie-dough-billionaire-bars.html#ixzz2drc4pjM2