Sundae Cookie Bars

By srumbel

When she asked me to fill in for her, I knew that I had to bring y’all something ridiculous and that’s why I’m here with my Sundae Cookie Bars. Don’t even roll your eyes. I know you’re thinking that there is nothing remotely ridiculous about a cookie bar topped with ice cream. You guys, I didn’t just top these bars with ice cream. I sandwiched hot fudge and caramel ice cream topping in between two layers of the dough before baking. See? Ridic. I am a self professed cookie bar addict, so trust me when I say that these rank right up there in the top 5 cookie bar desserts. I love ‘em, but more importantly, you will too! Enjoy!

from chefintraining

Ingredients

• 1 cup (2 sticks) butter, softened
• 1/2 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2-1/4 cups all-purpose flour 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups (12-oz. pkg.) semi-sweet chocolate chips
• 1/4 – 1/2 cup Hot Fudge ice cream topping, softened
• 1/4 – 1/2 cup Caramel ice cream topping, softened

Preparation

Step 1

Preheat the oven to 350 degrees.
Line a 9×13 baking dish with parchment paper.
In the bowl of a stand mixer, beat together the butter and sugars until light and creamy, about 5 minutes. Beat in the vanilla and eggs, one at a time, until thoroughly combined.
In a small bowl, combine the flour, baking soda, and salt and stir.
Gradually add the flour mixture to the butter mixture, beating well.
Stir in the chocolate chips.
Use your hands to press half of the dough into the bottom of the baking dish. (It will be a pretty thin layer and you’ll really need to press it in.)
Spread the hot fudge sauce in a thin, even layer over the cookie dough. Use just enough to completely cover the dough.
Spread the caramel sauce over the hot fudge in a thin layer, using just enough to completely cover.
Take small chunks of the remaining cookie dough and flatten them into small pieces in your hand and place each piece in a single layer over the top of the caramel. You’ll need to press the pieces pretty thin in order to have enough to mostly cover the top. It’s okay if there are a small gaps, the cookies will spread as they bake.
Bake for 25 – 30 minutes, checking them towards the end to keep from overbaking. I like them a bit gooey and pull them out at 25 minutes.