This recipe was born from me tweaking this salted caramel cookie dough billionaire bar. I first tried these billionaire bars over summer. My mother-in-law had made some after finding the recipe on Facebook, and was sure that it would be impossible to make a dairy free version. My response? Challenge accepted! It was an easy conversion, really: I just used a sugar cookie dough that was dairy free (Pillsbury), made my own caramel using margarine instead of butter, replaced the butter with margarine in her chocolate chip cookie dough recipe, and used dark chocolate instead of milk.
Pillsbury is selling peppermint sugar cookie dough that has actual crushed up candy canes inside the dough. I LOVE candy canes, so I was all over it! It got me thinking about making a Christmas version of these billionaire bars, and I came up with these delicious salted caramel peppermint cookie dough bars.
They are perfection: rich caramel and dark chocolate, yummy cookie dough, icy blasts of peppermint, and a bit of salt to cut through the richness and round off the sweet. I personally think these would make a fantastic gift, so I thought I’d share the recipe, just in time for Christmas.
These dessert bars have 4 layers:
-Chocolate Chip Cookie Dough
-Dark Chocolate, sprinkled with sea salt and crushed candy canes
The first thing you will need to do is work on the peppermint cookie layer. You will need to line a 12×9 pan with parchment paper; that way it will be easy to pop out once the whole thing is set (make sure that the parchment paper goes up the sides). Then take the Pillsbury peppermint cookie dough and press it into the pan, creating one even layer. Bake according to the package instructions. Once baked through and browned, allow to cool completely.
While the cookie layer is baking, get started on your caramel. I used this recipe for salted caramel that I found on Pinterest. To make a dairy free version, I swapped margarine for the butter, and almond milk for the heavy cream. Obviously, almond milk has a much thinner consistency than heavy cream, so whenever you are substituting for heavy cream, you must be conscious of this. Instead of the 1/2 cup used in the recipe, I only used 2 tablespoons of almond milk. It resulted in a thicker consistency caramel, which I prefer for these bars. You can add one more tablespoon if you want a thinner, more “saucey” caramel. But be aware that you won’t know the true consistency of the caramel until it cools down to room temperature.
Once the peppermint cookie is cooled, spread the caramel evenly over it. I found it easier to spread when it was warmed up, so if your caramel is already at room temperature by the time the cookie layer is cooled, I suggest warming the caramel back up in the microwave. It warms up quickly so start it off with 20 seconds and do 10 second intervals after that until it’s thin enough to pour.
Pop it into the fridge to set while you make the chocolate chip cookie dough. I used the recipe from the billionaire bar link above, swapping margarine for the butter to make it dairy free. I chose to completely omit the heavy cream because I don’t feel that it needs the moisture. Of course, I used dark chocolate chips instead of milk chocolate. Once that’s mixed up, gently spread it over the caramel. This part needs a delicate touch because the dough likes to stick to the rubber spatula and it’s easy for the caramel to push it’s way through the dough. Try to get it as evenly spread as you can.
On to the last layer! Melt 1 1/2 cups of dark chocolate chips. I like using a microwave because I find it’s too hard to control the temperature in a double boiler. To do it in the microwave, put the bowl of chocolate chips in for 20 seconds at 50% power. Stir, and put in for 10 seconds, again at 50% power. Continue stirring and heating in 10 second intervals with the microwave at 50% power until the chocolate is melted and smooth. Then pour it over the cookie dough and gently spread with a rubber spatula until it’s even.
Sprinkle with a tiny bit of sea salt and crushed candy canes and you’re done! Let it firm up in the fridge for an hour and you’ve got yourself a delightful Christmas treat that is sure to make anyone happy.