Tag: PILLSBURY COOKIE DOUGH

COOKIE DOUGH CHEESECAKE BARS TOPPED WITH A CHOCOLATE GLAZE!

CRUST:

1 1/2 cups of graham cracker crumbs
1/2  cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)


STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 10 MINUTES AND COOL.


FILLING:
BEAT:  ONE 8-OUNCE PACKAGE OF CREAM CHEESE
1 EGG
1/2 C. SUGAR
2 TABLESPOONS FLOUR

ONCE SMOOTH, VERY CAREFULLY FOLD IN 8 OUNCES OF PILLSBURY COOKIE DOUGH ROLLED INTO SMALL SIZED BALLS.  

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND TOP WITH GLAZE.

GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL.  CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE ONCE CUT.

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.

CHOCOLATE CHIP COOKIES BARS STUFFED WITH HUGE BUTTERFINGERS…TOO GOOD TO BE TRUE















 

Ingredients:

20 ounces Pillsbury cookie dough (or homemade)

7 full size Butterfinger Bars

1 Godiva Milk Chocolate Bar or brand of choice
 
Press about half of the cookie dough (10 ounces) into an 8×8 pan lined with nonstick foil. Lay 5 butterfinger bars on top. Press the remaining half of dough (10 ounces) on top of the bars to cover them. Bake at 350 for 25-30 minutes. While they bake, chop the last 2 Butterfinger bars and one Godiva milk chocolate bar. Once you remove them from the oven, lightly press on all of the chopped candies so they will stick. Cool completely before cutting.

Inspired by Pipandebby

Homemade Cookie Recipe if you choose:

This
cookie recipe yields 40 ounces of dough. You will need only 20 ounces
(or half of it) for these butterfinger bars. You can freeze the other
half of this recipe and bake them off as cookies at 350 for 10-12 mins. 

2 1/4 cups flour
1/2 tsp. kosher salt
1/2 tsp. baking soda
1 1/2 sticks soft butter
1 cup light brown sugar
1/2 cup regular sugar
1 T. vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

Instructions:
Preheat
oven to 350 degrees. Line 8×8 pan with nonstick foil. Beat butter and
both sugars until well blended. Add in vanilla, egg and yolk until light
and creamy. Add in flour, salt and baking soda just until incorporated.
Stir in chocolate chips by hand. Divide this dough in half. Place
half in the freezer for cookies another day.

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