Peanut Butter Cookie Dough Billionaire Bars

**Peanut Butter Cookie Dough Billionaire Bars**

*A Rich and Irresistible Layered Dessert for True Peanut Butter Lovers*

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### Introduction

If indulgence had a name, it would be **Peanut Butter Cookie Dough Billionaire Bars**. This dessert is a multi-layered masterpiece that combines all your favorite guilty pleasures into one towering treat. Imagine this: a soft and chewy peanut butter cookie base, topped with a silky peanut butter caramel, followed by a layer of edible peanut butter cookie dough, and crowned with a rich chocolate ganache. Each bite is a perfect blend of salty-sweet, creamy, chewy, and crunchy textures—ideal for bake sales, parties, or simply treating yourself like dessert royalty.

With no eggs in the cookie dough and a quick no-bake method for the caramel and ganache, these bars are both safe and satisfying. They do require some chill time between layers, but the reward is well worth the wait. Let’s dig in.

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### Ingredients

#### For the Peanut Butter Cookie Base:

* ½ cup unsalted butter, softened

* ½ cup creamy peanut butter

* ½ cup granulated sugar

* ½ cup packed brown sugar

* 1 egg

* 1 tsp vanilla extract

* 1¼ cups all-purpose flour

* ½ tsp baking soda

* ¼ tsp salt

#### For the Peanut Butter Caramel Layer:

* 1 (14 oz) can sweetened condensed milk

* ¼ cup brown sugar

* ¼ cup unsalted butter

* ½ cup creamy peanut butter

* 1 tsp vanilla extract

* Pinch of salt

#### For the Peanut Butter Cookie Dough Layer:

* ½ cup unsalted butter, softened

* ½ cup creamy peanut butter

* ½ cup packed brown sugar

* ¼ cup granulated sugar

* 2 tbsp milk

* 1 tsp vanilla extract

* 1 cup all-purpose flour (heat-treated—see instructions)

* ½ cup mini chocolate chips

#### For the Chocolate Ganache Topping:

* 1 cup semi-sweet chocolate chips

* ½ cup heavy cream

* Flaky sea salt (optional, for topping)

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### Instructions

#### Step 1: Make the Peanut Butter Cookie Base

1. **Preheat Oven**: Preheat your oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, allowing some overhang for easy removal.

2. **Cream Butter & Sugars**: In a large mixing bowl, beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

3. **Add Egg & Vanilla**: Mix in the egg and vanilla extract until fully incorporated.

4. **Combine Dry Ingredients**: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until combined.

5. **Bake**: Press the dough evenly into the prepared pan. Bake for 15–18 minutes, or until the edges are golden brown. Let cool completely in the pan.

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#### Step 2: Make the Peanut Butter Caramel Layer

1. **Heat Caramel Mixture**: In a medium saucepan over medium heat, combine the sweetened condensed milk, brown sugar, butter, and peanut butter. Stir constantly until the mixture begins to bubble and thicken (about 8–10 minutes).

2. **Finish & Pour**: Remove from heat and stir in vanilla extract and a pinch of salt. Pour the caramel over the cooled cookie base and smooth into an even layer. Refrigerate until set (about 30–45 minutes).

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#### Step 3: Prepare the Peanut Butter Cookie Dough Layer

1. **Heat-Treat the Flour**: To make the flour safe for consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5–7 minutes. Let cool.

2. **Make Cookie Dough**: Beat together butter, peanut butter, and sugars until light and fluffy. Add milk and vanilla and mix well. Slowly add the cooled flour and mix until combined. Fold in chocolate chips.

3. **Spread Layer**: Gently spread the cookie dough over the chilled caramel layer. Use a piece of parchment or your hands to press it evenly without disturbing the layer beneath. Chill again for at least 30 minutes.

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#### Step 4: Add the Chocolate Ganache

1. **Make Ganache**: In a small saucepan, heat the heavy cream over medium heat until just simmering. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2–3 minutes, then stir until smooth.

2. **Top the Bars**: Pour the ganache over the cookie dough layer and smooth the top with a spatula. Optionally, sprinkle flaky sea salt on top.

3. **Chill**: Refrigerate the bars for at least 1 hour or until fully set.

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### Serving and Storage

* **Slice**: Use a sharp knife dipped in warm water to cut clean slices. These bars are rich, so smaller squares go a long way.

* **Store**: Keep refrigerated in an airtight container for up to 5 days. Freeze for up to 2 months (thaw in the fridge overnight).

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### Final Thoughts

These **Peanut Butter Cookie Dough Billionaire Bars** live up to their name—rich, decadent, and absolutely indulgent. With four flavorful layers working in harmony, each bite is a celebration of peanut butter and chocolate in its finest form. Make a batch and share them (or don’t—we won’t judge).

Would you like a printable version or a variation with crunchy peanut butter or dark chocolate?