BILLIONAIRE BARS RECIPE RECIPES

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.

Steps:

• Begin by gathering your ingredients.
• 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.
• Press the cookie dough into the bottom of the prepared baking dish. Bake at 375°F for 10-14 minutes, or until golden brown. Remove and let cool slightly.
• CARAMEL LAYER: While the cookie base is baking, combine the caramels and cream in a saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes.
• Pour over the cookie layer and let cool completely, about 10 minutes.
• COOKIE DOUGH LAYER: To the bowl of a stand mixer or large bowl add the softened butter, brown sugar, cream and vanilla. Beat until combined, fluffy and light in color. Beat in the almond flour and salt until combined. Stir in the mini chocolate chips.
• Spread the cookie dough over the caramel layer, be careful not to press too hard into the caramel. You don't want to mix the two layers. Place in refrigerator to set.
• PB-CHOCOLATE TOP: Melt 1 1/2 cups chocolate chips with 1/4-cup peanut butter in a saucepan, or just microwave them, pour over caramel and spread until even. Let cool and harden completely in the refrigerator.
• Refrigerate for at least one hour or more before serving. Cut bars and serve. Cover leftovers and store in refrigerator.