°9 x 13 baking dish

1 to 1 pound Pillsbury Sugar Cookie Dough

Layer of caramel:

°1 caramel bag (14 ounces)

12 cup heavy cream

The layer of biscuits:

° 3/4 cup (1 1/2 sticks) soft butter


2 tablespoons heavy cream

°1 tsp to 1/2 tsp vanilla extract

1 cup unbleached all-purpose flour

°1/4 teaspoon salt

34 cup semisweet mini chocolate chips

Toppings in chocolate:

°1 1/2 cups semi-sweet regular chocolate

14 cup creamy peanut butter

°sprinkle with sea salt


The initial step

Preheat the oven to 375 degrees Fahrenheit. For added security, spray and line a 9" x 13" baking dish with parchment paper!

Spread the cookie dough in the pan evenly...

Bake as directed on the package, then set aside to cool.

When the cookie crust is done, combine the caramel and cream in a saucepan over low heat. Allow it to dissolve for 10 minutes, occasionally stirring to ensure smoothness.

Meanwhile, prepare the cookie dough layer. Combine the softened butter, brown sugar, flour, salt, cream, and vanilla extract in a large mixing bowl. Blend until it combines, thin and light in color, I did it by hand with no problems...just when you think it won't combine...boom It's flawless!

Mix in some mini chocolate chips...

Distribute the caramel layer evenly over the cooled cookie crust.

Spread the cookie dough on top of the caramel layer, being careful not to press too hard on the caramel. You want to ensure and maintain separation between the two layers...

Melt 1-1/2 cups chocolate chips with 1/4 cup peanut butter in a saucepan or in the microwave for a few seconds, stirring constantly, until smooth and blended!

Pour it over the layer of cookie dough.

Distribute the chocolate evenly across the face and sprinkle with salt... and let it cool completely!

Place in the refrigerator for at least an hour before serving.

Serve it cut into squares...

At room temperature, these will become viscous. But it tastes fantastic! I keep it in the refrigerator for as long as I want.

It's very relaxed.