EASY BILLIONAIRE BARS
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
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)
Provided by Susan52
Number Of Ingredients 18
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)
Provided by kayjayjohnson
Number Of Ingredients 21
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 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
Obtained online. http://www.thatskinnychickcanbake.com/cookie-dough-billionaire-bars-sundaysupper/
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 23
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
How to make Cookie Dough Billionaire Bars
Provided by @MakeItYours
Number Of Ingredients 24
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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- 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.
- 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.
- 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.
- 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.
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- Preheat the oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or line with parchment paper.
- COOKIE BASE: Prepare the cookie mix according to package directions. Add the egg and butter, beat until creamy and a dough has formed.
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5/5 (20)Total Time 2 hrs 50 minsCategory TraybakesCalories 355 per serving
- Preheat your oven to 190C/170C Fan and line a 9x9inch Square Tin with parchment paper, and leave to the side for now.
- In a large saucepan pour the Condensed Milk, Unsalted Butter, Sugar, and Golden Syrup and melt on a medium heat till the Sugar has dissolved – stir frequently to stop anything from catching.
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4.8/5 (15)Total Time 55 minsCategory DessertsCalories 279 per serving
- Preheat oven to 325º, line an 8×8 inch pan with non-stick foil or use regular foil and spray with non-stick 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, add caramels and heavy cream. Microwave for 60 seconds, stir, then repeat at 30 second intervals until 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.
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Servings 16Total Time 52 minsCategory BarsCalories 292 per serving
- Preheat oven to 350°F. 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 the butter and sugar until light and fluffy. Add the vanilla and salt, beating until combined. Add the flour and mix until combined. (Dough may be crumbly.)
- Press the dough into the bottom of the prepared pan. Using a fork, poke shallow holes into the dough. Bake 18-22 minutes, or until edges are golden. Cool on a wire rack.
- Place the caramel and cream in a small saucepan over medium heat. Cook, stirring constantly, until melted.
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- Press the cookie dough into the bottom of a greased 9 x 13 inch baking dish. Spread it out evenly to cover the entire bottom.
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- Line a 9-inch rectangular pan with waxed paper or parchment paper; the later needs to be sprayed with non stick baking spray. Ensure that the paper overlaps all edges to facilitate removal from the pan.
- Add chocolate and cream to a microwave-safe bowl. Microwave in 25 second intervals, stirring in between, until the chocolate is about 75% melted. Stir until the mixture is smooth and shiny.
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