COOKIE DOUGH SNICKERS BARS WITH A SALTED PRETZEL TOPPING!!!

 These bars are pure insanity!!!!!! Beyond amazing and a real show stopper!!!!

 Ingredients

Bottom Layer
• 1 1/4 cups milk chocolate chips
• 1/4 cup creamy peanut butter
Nougat layer
• 1/4 cup butter
• 1/2 cup granulated sugar
• 1/4 cup milk
• 1 1/2 cups marshmallow fluff
• 1 cup salted peanuts chopped
• 1 teaspoon vanilla
Caramel
• 1 14-ounce bag of caramels
• 1/4 cup heavy cream
Cookie Dough Layer
• 1 1/2 (3/4 cup) sticks butter
• 2/3 cup brown sugar
• 2 tablespoons heavy cream
• 1 1/2 teaspoon vanilla
• 1 cup flour
• 1/4 teaspoon salt
• 1/2 -3/4 cup mini chocolate chips
Top chocolate layer
• 1 1/2 cups milk chocolate chips
• 1/4 cup creamy peanut butter
• 1 cup pretzels sticks
• 1/2 cup chocolate chips, melted

Instructions

1. Line a 9x13 inch pan with nonstick foil and let some hang over the edges.  Melt 1 1/4 cups chocolate chips with 1/4-cup peanut butter in microwave, then pour into the baking dish and spread until even. Place in the freezer a few mins until set.
2. Make the nougat layer. Melt the butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Place in freezer until firm. 
3. Make the caramel layer. Combine the caramels and cream in the microwave until smooth.  Pour over nougat layer and stick back in freezer until firm. 
4. Make the cookie dough.   Beat butter,  add the brown sugar, cream, vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer gently with an offset spatula and yes, back into the freezer!
5. Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in microwave.  Pour over cookie dough and spread until even. Sprinkle with the pretzels and drizzle with the remaining melted chocolate. Let cool and harden completely.
6. Refrigerate for at least one hour before serving, then cut as desired. I had some trouble cutting these and many of my pretzels came off.  Next time I will cut the bars and THEN drizzle each individual one with chocolate and "attach" the pretzels.

 

THIS INSANE RECIPE COMES FROM HALF BAKED HARVEST!

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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

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