*Ingredients
°9 x 13 baking tray
°1-1 lbs Pillsbury Sugar Cookie Dough
caramel layer:
°1 bag of caramel (14 ounces)
°1/2 cup heavy cream
Biscuit layer:
° 3/4 C (1-1/2 sticks) butter, soft
°2/3 cup brown sugar
°2 tbsp. heavy cream
°1 - 1/2 tsp. vanilla extract
°1 cup all-purpose flour
°1/4 tsp. salt
°3/4 cup semi-sweet mini chocolate chips
Chocolate topping:
°1-1/2 cups regular semi-sweet chocolate
°1/4 cup creamy peanut butter
°sea salt sprinkle
*Preparation :
Step 1
Heat the oven to 375 degrees. Spray a 9" x 13" baking dish and line it with parchment paper for extra security!
Press cookie dough evenly into the pan...
Bake according to package directions, let cool... set aside!
When cookie crust is bak, Mix caramel also cream in saucepan on low heat. Let it dissolve, stir occasionally, to smooth, for 10 min.
Meanwhile, prepare the cookie dough layer. In a large bowl, add the softened butter, brown sugar, flour, salt, cream, and vanilla. Blend until it combines, thin and light in color, I did it by hand with no problem...just when you think it doesn't combine together..boom~ It's perfection!
Add mini chocolate chips...
Pour caramel layer equally on cooled cookie-crust.
Sweetly spreading cookie dough on caramel layer, being careful not to press too hard on caramel. You want to make sure & maintain separation among the 2 layers...
Melt 1-1/2 cups of chocolate chips with 1/4 cup of peanut butter either in a saucepan or in the microwave for a few seconds... stirring until blended and smooth!
Pour it over the cookie dough layer.
Distribute the chocolate evenly on the face and sprinkle with salt ... and leave it
Absolutely cool!
Refrigerate for at least an hour before serving.
Cut it into squares, serve...
These will get viscous at room temperature. But it tastes great! I keep it in the fridge and hold it as long as I want.
It's very chilled
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