Subscribe via RSS

CHOCOLATE CHIP COOKIE BARS STUFFED WITH SALTED CARAMEL AND PEANUT BUTTER CUPS



INGREDIENTS:
2 cups all-purpose flour plus 2 Tablespoons
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons butter, melted and cooled
1 cup light brown sugar
1/2 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla 

2 cups chocolate chips
10 ounces salted caramel (click here for recipe I used)  OR use 10 ounces Kraft caramel squares plus
3 tablespoons heavy cream

bag of snack size peanut butter cups




Directions:



1. Preheat oven to 325 degrees. Line 11×7 with nonstick foil. 

2. In a mixer, beat the melted butter and sugars
together.  Add egg, egg yolk, and vanilla.  Slowly add all of the dry ingredients (flour, salt, baking soda) and mix on low.  Add the chocolate chips.


4. If you are using Kraft caramels,  microwave them with heavy cream until smooth.

5. Divide your cookie dough in half. Press half into the pan and smooth it.   Pour whichever caramel you are using on top.  Lay peanut butter cups on top to cover the caramel.  Drop scoops of dough over the peanut butter cups and spread to cover pb cups.   

6.Bake for 30 minutes or until golden.  Cool completely in the an before attempting to cut! 
Adapted from Two Peas and Their Pod

CHOCOLATE CHIP COOKIE BARS STUFFED WITH CHEESECAKE

1.  COOKIE PORTION: 30 OUNCES PILLSBURY COOKIE DOUGH, DIVIDED

2.  For the Cheesecake

1 8-oz. cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9×9 pan with nonstick foil and press in half the cookie dough.  Beat all of the cheesecake ingredients until smooth and pour over the cookie dough.  Flatten the rest of the cookie dough the best you can and lay on top of the cheesecake.  Bake for 35 minutes or until cheesecake layer is set.   Cover the bars with foil if browning too much.  Let cool to room temp.  Chill until cold before cutting and add a chocolate drizzle, if desired.

FUDGE & TOFFEE FILLED CHOCOLATE CHIP COOKIE BARS



WELCOME TO ANOTHER MONTH OF 2 SWEETIE PIES!!  I LOVE THIS DAY!  MY BLOGGING BUDDY LIZZIE (FROM THAT SKINNY CHICK CAN BAKE) AND I EACH BAKE FROM THE OTHER’S BLOG AND SURPRISE EACH OTHER…AND YOU-WITH WHAT WE MADE!!! THIS MONTH I MADE LIZZY’S FUDGE AND TOFFEE FILLED CHOCOLATE CHIP BARS.  UMMMM…..YES, YOU CAN IMAGINE HOW INCREDIBLE THEY WERE.  I USE THE WORD “WERE” BECAUSE THEY ARE ALL GONE…AND THEIR DISAPPEARANCE WAS FAST!!!!

Fudge and Toffee Filled Chocolate Chip Bars


Ingredients
    Adapted from That Skinny Chick Can Bake via Buns in My Oven
    Cookie dough:
  • 1 stick (4 ounces) butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plus 2 tablespoons flour
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • Fudge layer:
  • 1 can (14 ounces) sweetened condensed milk
  • 1 bag (12 ounces) milk chocolate chips
  • 15 (4 ounces) fun size Heath bars, cut into chunks (I used 4 ounces of Heath pre-crushed bits)
Instructions
  1. Preheat oven to 350º.
  2. Line an 8×8 baking dish with non stick foil.
  3. Make cookie dough by creaming butter and sugar, then mixing in egg. Mix in flour, salt and baking soda, then chocolate chips.
  4. Press about 2/3 of dough into the bottom of the pan. Use offset spatula to evenly cover bottom of pan with dough.
  5. Melt chocolate chips and sweetened condensed milk together until smooth.
  6. Spread melted chocolate over the cookie dough.
  7. Sprinkle Heath bar chunks over melted chocolate.
  8. Take
    spoonfuls of remaining dough and drop over chocolate layer. Carefully
    spread out lumps of dough with spatula. It will not totally cover
    chocolate.
  9. Bake for 25-30 minutes until set & golden.
  10. Remove from oven and cool.  Chill before cutting.  
  11. Yield: 16 bars



You can also visit Lizzie on:


Facebook


 

Pinterest

 

Google + 

Twitter