Whoa~ that’s pretty much all I can say! Just mentally take all of your favorite sweet flavors, and combine them into one sinful, decadent bar! Now, maybe..just maybe you can imagine the amazing, one-of-a-kind dessert..that IS this Billionaire Bar!
Each bite will make you feel like a Billionaire! A sweet, gooey, chewy, chocolaty, salty satisfied Billionaire! These bars are different, because the flavors are totally kicked up by a slight sprinkling of Salt! It drives home all the amazing flavors with a POP!
These bars start with a buttery, sweet Sugar Cookie Crust, then they’re coated in thick, warm Caramel, a smear of Cookie Dough and topped with a Peanut Buttery blanket of Chocolate! See..I told you they had ALL of your favorites covered!
Heck..you can even add some Nuts on top if you’d like!
What you’ll need:
The Crust:
9×13 baking pan
1-1lb. roll of Pillsbury Sugar Cookie Dough
The Caramel Layer:
1 (14 oz.) bag of caramels
1/2 cup heavy cream
The Cookie Dough Layer:
3/4 cup (1 – 1/2 sticks) butter, softened to room temp.
2/3 cup brown sugar
2 tbs. heavy cream
1 – 1/2 tsp. vanilla extract
1 cup all purpose flour
1/4 tsp. salt
3/4 cup mini semisweet chocolate chips
The Chocolate Top Layer:
1-1/2 cups regular semisweet chocolate chips
1/4 cup creamy peanut butter
A sprinkle of Sea Salt
Directions:
1. Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance!
2. Press the Cookie Dough evenly down into the pan…
Bake it according to the package directions, let it cool…set aside!
3. While the Cookie crust is baking, combine the caramels and cream in a medium saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes.
4. Meanwhile, prepare the cookie dough layer. Into a large bowl add the softened butter, brown sugar, flour, salt, cream and vanilla. Mix until it’s combined, fluffy and light in color I did this by hand with no problem…just when you think it’s not coming together..BOOM~ it’s perfection!
Stir in the mini chocolate chips…
Pour the caramel layer evenly over the cooled Cookie Crust…
Spread the cookie dough gently over the caramel layer, be careful not to press too hard into the caramel. You want to be sure and keep the two layers separate…
5. Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter either in a saucepan, or in the microwave for a few seconds…stirring until combined and smooth!
Pour it over the cookie dough layer…
Evenly spread the Chocolate over the top, sprinkle the salt…and let it cool completely!
Refrigerate for at least one hour before serving.
Cut them into squares, and serve them up…
These will get gooey at room temp. but will taste great! I keep mine in the fridge and grab them as I want one..which is WAY too often!
They are GREAT chilled! ~Enjoy! 🙂
← Older Comments
Barksteron October 30, 2020 at 1:12 pm
Your should really rethink your web design, your pictures are great but your most your recipes really are recipes just step by step on how you made it. Printing most are useless
Reply
Cherion July 29, 2022 at 4:45 pm
I personally don’t print this sites recipes. I’ve created a memos folder for recipes and just send them there! Quick and easy to do and find when I want one!
Reply
Debra S.on November 1, 2020 at 5:01 pm
I made this and omg,love it.I made a couple changes, I left out the peanut butter and added chopped pecans on top, awesome.
Reply
IRMA BRIJALBAon January 5, 2021 at 12:17 am
Don’t you bake the cookie dough layer?
Reply
Kimon July 15, 2022 at 10:26 pm
Says right there in the directions bake according to package directions
Reply
Amberon July 22, 2022 at 7:57 pm
It doesn’t have eggs so it’s eatable cookie dough
Reply
Susan Drewelowon May 30, 2023 at 7:25 pm
While it doesn’t have eggs in it, it has uncooked flour. To make this totally safe to eat, you need to bake the flour in a 350 degree oven for 5 minutes to kill any bacteria there might be.
Reply
Jim Murrayon March 10, 2021 at 3:46 pm
This looks great it would be nice to have a short recipe pdf or “printable” version so that I don’t have to print off 10 colour pages!
Reply
ohbiteiton March 10, 2021 at 3:51 pm
There is.. simply click on “print/pdf” ..hover over any image OR text that you don’t want, then click on the trash can to delete it. Hope that helps 🙂
Reply
Amyon November 12, 2021 at 12:20 am
Ok I made these….. they taste better than anything you can imagine!
Reply
ohbiteiton November 14, 2021 at 12:28 pm
SO happy you enjoyed them!
Reply
Rosinaon February 1, 2022 at 7:43 pm
can you make these gluten free or keto ?
Reply
Ednaon March 26, 2022 at 9:18 pm
Do you cook the flour, butter, brown sugar mixture? Looks like you’d be eating raw flour to me.
Reply
Roxon July 16, 2022 at 12:29 pm
I was wondering this also. Do you bake this cookie mixture?
Reply
Shellyon January 13, 2023 at 2:48 am
I make edible cookie dough alot, you can put the flour on a cookie sheet, spread it out and bake at 350 for 5 minutes to kill bacteria, never had a problrm.
Reply
Kellyon April 30, 2022 at 7:48 pm
I have found to copy the recipe and each instruction to Microsoft word, then print. Then you don’t have all those pictures
Reply
Kevinon December 3, 2023 at 3:52 pm
The Crust:
9×13 baking pan
1-1lb. roll of Pillsbury Sugar Cookie Dough
The Caramel Layer:
1 (14 oz.) bag of caramels
1/2 cup heavy cream
The Cookie Dough Layer:
3/4 cup (1 – 1/2 sticks) butter, softened to room temp.
2/3 cup brown sugar
2 tbs. heavy cream
1 – 1/2 tsp. vanilla extract
1 cup all purpose flour
1/4 tsp. salt
3/4 cup mini semisweet chocolate chips
The Chocolate Top Layer:
1-1/2 cups regular semisweet chocolate chips
1/4 cup creamy peanut butter
A sprinkle of Sea SaltDirections:
Preheat the oven to 375 degrees. Grease a 9×13″ baking dish with spray and line with parchment for extra insurance!2. Press the Cookie Dough evenly down into the pan…
Bake it according to the package directions, let it cool…set aside!3. While the Cookie crust is baking, combine the caramels and cream in a medium saucepan over low heat. Let melt, stirring occasionally until smooth, about 10 minutes.
4. Meanwhile, prepare the cookie dough layer. Into a large bowl add the softened butter, brown sugar, flour, salt, cream and vanilla. Mix until it’s combined, fluffy and light in color I did this by hand with no problem…just when you think it’s not coming together..BOOM~ it’s perfection!
Stir in the mini chocolate chips…
Pour the caramel layer evenly over the cooled Cookie Crust…Spread the cookie dough gently over the caramel layer, be careful not to press too hard into the caramel. You want to be sure and keep the two layers separate…
5. Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter either in a saucepan, or in the microwave for a few seconds…stirring until combined and smooth!
Pour it over the cookie dough layer…
Evenly spread the Chocolate over the top, sprinkle the salt…and let it cool completely!
Refrigerate for at least one hour before serving.
Cut them into squares, and serve them up…These will get gooey at room temp. but will taste great!
Reply
← Older Comments
