We have a confession and it’s worth a lot. It is impossible, inconceivable, and darn right unthinkable in our opinion to make cookies without devouring the dough! We’ve tried it and we just can’t resist. Time and time again (especially by our mom, Nurse Cain) we’ve been told that we shouldn’t eat it, but we simply can’t help ourselves. So when a recipe was recommended (thanks Becky!) that includes eggless cookie dough we couldn’t deny ourselves the opportunity to sample it for ourselves. The name says it all: Billionaire Bars. One bite and we felt like the richest girls around!
1 pkg refrigerated sugar cookie crust
1 jar caramel syrup
1 cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 tsp vanilla
2 tsp milk
1 & ¼ cups all-purpose flour
1 cup miniature chocolate chips
Preheat oven to 350 degrees F. Liberally grease a 13×9″ baking pan with cooking spray. Unwrap the sugar cookie dough and press it evenly into the bottom of the prepared pan.
Bake the sugar cookie crust for approx. 15 minutes or until center appears set and top is lightly golden. Cool completely.
In a medium saucepan, melt together the caramel until the mixture has melted and is nice and smooth. Pour the mixture over the sugar cookie crust and spread to even out.
In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the vanilla and milk, beat again. Lastly, gradually add the flour until a soft dough forms. Stir in the chocolate chips.
Spread the cookie dough mixture evenly on top of the caramel layer. Place in the fridge to set, about 2 hours. Before serving, melt the remaining chocolate chips and drizzle on top of the bars. Cut and eat!
*recipe adapted from The Domestic Rebel