PILLSBURY COOKIE DOUGH BILLIONAIRE BARS

THIS IS A TAKE ON THE POPULAR BILLIONAIRE BAR RECIPE!  IT STARTS WITH PILLSBURY SUGAR COOKIE DOUGH BAKED AS THE CRUST.  IT GETS TOPPED WITH A LAYER OF CARAMEL AND THEN A LAYER OF EGG-LESS COOKIE DOUGH.  THE FINAL TOUCH IS THE CHOCOLATE GLAZE AND OPTIONAL CHOPPED PEANUT BUTTER CUPS!!!!  TOTALLY PERFECT WITH A TALL GLASS OF MILK!

STEP 1:
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
2T. 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!

INSPIRED BY The Cookie Dough Lover's Cookbook