Cookie Dough Billionaire Bars Recipe 465

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EASY BILLIONAIRE BARS



Easy Billionaire Bars image

Over-the-top decadence is what we look for in a billionaire bar, and this indulgent recipe delivers on just that! A Pillsbury™ sugar cookie base gets topped with a melted caramel layer, followed by sweetened cream cheese with chopped Reese's™ Peanut Butter Cups™ miniatures, and finished with chocolate ganache and crunchy chopped pretzels.

Provided by Pillsbury Kitchens

Time 5h

Yield 48

Number Of Ingredients 11

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
30 caramels, unwrapped (from 11-oz bag)
3 tablespoons heavy whipping cream
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
1 teaspoon vanilla
1 cup chopped Reese's™ Peanut Butter Cups™ miniatures (about 18 miniature cups)
1 1/2 cups semisweet chocolate chips
3/4 cup heavy whipping cream
1/2 cup chopped pretzels

Steps:

  • Heat oven to 350°F. Line 13x9-inch pan with foil, allowing some to hang over sides of pan; spray with cooking spray. Crumble cookie dough into pan; press evenly in bottom. Bake 13 to 16 minutes or until golden brown; cool 5 minutes on cooling rack.
  • In small microwavable bowl, microwave Caramel Layer ingredients uncovered on High 1 minute 30 seconds, stirring halfway through. Continue heating in 15-second increments, until caramels are melted and can be stirred smooth. Spread over warm cookie base. Return to oven, and bake 5 minutes; cool 10 minutes on cooling rack. Refrigerate 15 minutes.
  • In large bowl, beat cream cheese and butter with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in chopped miniature cups. Drop mixture by spoonfuls over caramel layer; spread evenly. Return bars to refrigerator.
  • In small bowl, add chocolate chips. In 1-quart saucepan, heat 3/4 cup whipping cream over medium-low heat 3 to 5 minutes or until hot. Pour over chocolate chips in bowl; let stand 5 minutes. Stir until smooth; let stand 5 minutes.
  • Remove bars from refrigerator. Pour chocolate mixture over cream cheese layer, spreading to cover. Sprinkle with pretzels. Refrigerate until bars are completely set, at least 4 hours. With sharp knife, cut bars into 6 rows by 8 rows, wiping blade between cuts. Store bars covered in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 15 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 15 g, TransFat 0 g

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



Salted Caramel Cookie Dough Billionaire Bars Recipe - (3.7/5) image

Provided by Susan52

Number Of Ingredients 18

The Crust:
9 ×13 baking pan
1-1 lb. 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

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)



Cookie Dough Billionaire Bars Recipe - (4.6/5) image

Provided by kayjayjohnson

Number Of Ingredients 21

For shortbread:
1/3 cup unsalted butter, softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
For caramel:
7 ounces soft caramel candies
2 tablespoons heavy cream
For cookie dough:
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 cup mini semisweet chocolate chips
For chocolate glaze:
4 ounces semisweet chocolate
1 tablespoon unsalted butter

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



Cookie Dough Billionaire Bars image

Provided by 5boysbaker.com

Categories     Brownies & Bars

Number Of Ingredients 17

1/3 cup unsalted butter (, at room temperature)
1/3 cup granulated sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1 cup all-purpose flour
7 ounces soft caramel candies ((about 25 candies), unwrapped)
2 tablespoons heavy cream
½ cup unsalted butter (, at room temperature)
½ cup light brown sugar
¼ cup granulated sugar
2 tablespoons heavy cream
½ teaspoon vanilla extract
¾ cup all-purpose flour
Pinch of salt
½ cup mini semisweet chocolate chips
4 ounces semisweet or dark chocolate (, chopped ( I used milk chocolate))
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper, leaving a 1-inch overhang on two sides.
  • To make the shortbread: In a mixing bowl, beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Add vanilla and salt and beat until combined. Add flour and mix until incorporated; dough may appear slightly crumbly. Firmly press into prepared pan. Poke shallow holes into the surface of the dough with a fork or skewer. Bake 18 to 22 minutes, or until the edges are lightly golden. Remove pan from oven and set on a wire rack.
  • To make the caramel layer: Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.
  • To make the Cookie Dough: Combine the butter and sugars in a large mixing bowl and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the heavy cream and vanilla; mix well. Add the flour and salt and mix on low speed until incorporated. Stir in the chocolate chips. Spread the cookie dough on top of the caramel layer, using a spatula to smooth the dough into an even layer. Refrigerate the pan while you prepare the glaze.
  • To make the chocolate glaze: In a small bowl, combine the chocolate and butter and microwave on 50% power in 30-second increments, stirring after each, until completely melted and smooth. Spread the glaze over the cookie dough layer and chill until set, about 30 minutes.
  • To remove the bars from the 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.

COOKIE DOUGH BILLIONAIRE BARS



Cookie Dough Billionaire Bars image

Obtained online. http://www.thatskinnychickcanbake.com/cookie-dough-billionaire-bars-sundaysupper/

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 23

FOR THE BROWNIE LAYER
1/2 cup(s) butter, melted
1 cup(s) sugar
1 cup(s) unsweetened cocoa powder
1/4 teaspoon(s) salt
1/2 teaspoon(s) vanilla
2 - eggs
1/2 cup(s) flour
FOR THE CARAMEL LAYER
25 - caramels, unwrapped (about 1 cup)
2 tablespoon(s) heavy cream
FOR THE COOKIE DOUGH LAYER
1/2 cup(s) butter, softened
1/4 cup(s) sugar
1/2 cup(s) brown sugar
2 tablespoon(s) heavy cream
1/2 teaspoon(s) vanilla
3/4 cup(s) flour
- salt
1/2 cup(s) mini semi-sweet chocolate chips
FOR THE CHOCOLATE GLAZE
1 cup(s) semi sweet-chocolate chips
2 tablespoon(s) heavy cream

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



Cookie Dough Billionaire Bars image

How to make Cookie Dough Billionaire Bars

Provided by @MakeItYours

Number Of Ingredients 24

For Shortbread:
2 cups (1 lb or 4 sticks) butter, softened
1 cup sugar
1/4 cup light brown sugar, packed
3 3/4 cup all-purpose flour
1/2 teaspoon salt
For Caramel:
2 cups sugar
12 tablespoons butter
1 cup heavy cream
1 tbsp fleur de sel or fine sea salt
For Cookie Dough:
1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup light brown sugar, packed
2 tablespoons heavy cream
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup mini semisweet chocolate chips
For Chocolate Ganache:
1 1/2 cups dark chocolate chips
1 cup heavy cream
1 tablespoon vanilla extract

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

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