Comments on: ~Salted Caramel Cookie Dough Billionaire Bars!

By: Carol Stephens

Carol Stephens — Thu, 09 May 2024 09:10:13 +0000

What can you substitute for (or how can you eliminate) the peanut butter for someone who is allergic to nuts?

By: Kevin

Kevin — Sun, 03 Dec 2023 15:52:31 +0000

The Crust:
9×13 baking pan
1-1lb. roll of Pillsbury Sugar Cookie Dough
The Caramel Layer:
1 (14 oz.) bag of caramels
1/2 cup heavy cream
The Cookie Dough Layer:
3/4 cup (1 – 1/2 sticks) butter, softened to room temp.
2/3 cup brown sugar
2 tbs. heavy cream
1 – 1/2 tsp. vanilla extract
1 cup all purpose flour
1/4 tsp. salt
3/4 cup mini semisweet chocolate chips
The Chocolate Top Layer:
1-1/2 cups regular semisweet chocolate chips
1/4 cup creamy peanut butter
A sprinkle of Sea Salt

Directions:
Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance!

2. Press the Cookie Dough evenly down into the pan…
Bake it according to the package directions, let it cool…set aside!

3. 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.

4. 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…

5. 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!

By: Susan Drewelow

Susan Drewelow — Tue, 30 May 2023 19:25:59 +0000

In reply to Amber. While it doesn't have eggs in it, it has uncooked flour. To make this totally safe to eat, you need to bake the flour in a 350 degree oven for 5 minutes to kill any bacteria there might be.

By: Shelly

Shelly — Fri, 13 Jan 2023 02:48:05 +0000

In reply to Edna. I make edible cookie dough alot, you can put the flour on a cookie sheet, spread it out and bake at 350 for 5 minutes to kill bacteria, never had a problrm.

By: Cheri

Cheri — Fri, 29 Jul 2022 16:45:55 +0000

In reply to Barkster. I personally don’t print this sites recipes. I’ve created a memos folder for recipes and just send them there! Quick and easy to do and find when I want one!

By: Amber

Amber — Fri, 22 Jul 2022 19:57:20 +0000

In reply to IRMA BRIJALBA. It doesn’t have eggs so it’s eatable cookie dough

By: Rox

Rox — Sat, 16 Jul 2022 12:29:49 +0000

In reply to Edna. I was wondering this also. Do you bake this cookie mixture?

By: Kim

Kim — Fri, 15 Jul 2022 22:26:24 +0000

In reply to IRMA BRIJALBA. Says right there in the directions bake according to package directions

By: Kelly

Kelly — Sat, 30 Apr 2022 19:48:34 +0000

I have found to copy the recipe and each instruction to Microsoft word, then print. Then you don’t have all those pictures

By: Edna

Edna — Sat, 26 Mar 2022 21:18:14 +0000

Do you cook the flour, butter, brown sugar mixture? Looks like you’d be eating raw flour to me.