Have I told you lately how much I love cookie bars? Cookie bars make my life easier. They make it so I don’t have to get a cookie scoop or an extra tablespoon dirty. I don’t have to shape anything. I don’t have to roll anything. I place the dough or batter in whatever form, in to a pan. And then I bake. It’s that simple.
Can I tell you about something else that is also amazing and makes my life easier? Prepared Cookie Dough. Gluten Free Pillsbury Cookie Dough. It comes in a tub. Whoa! It’s also amazingly delicious. Everyone who tastes the cookies that come out of this prepared cookie dough can’t believe that it’s gluten free. Pillsbury has also released a few other gluten free options. I can’t wait to try them all.
I know that I just shared some gluten free cookie bars with you made with this same dough. I had to use the dough again though. I needed to see what else could be done with it.
I decided to make another layered cookie bar. I had some sweetened condensed milk in my pantry and I’ve been meaning to make some fudge with it for a while now. I decided to make some mocha fudge to layer on to the chocolate chip cookie layer. I’ve been told that it’s super easy to make fudge using a can of the sweetened condensed milk. And it is easy. And it comes out amazing.
I preheated the oven to 350. Then, I pressed the cookie dough in to a sprayed 9×13 glass baking dish.
I baked the cookie dough layer in the oven for about 11 minutes, until I saw it begin to brown.
While the cookie layer baked, I made the fudge layer. I heated up the sweetened condensed milk in a heavy pan and mixed it with some chocolate chips. I let everything melt and and incorporate in to each other. I mixed in some instant espresso powder.
Once that mixture was ready, I poured it over the baked chocolate chip cookie layer. Holy deliciousness! I smoothed the fudge layer and sprinkled over some toffee pieces.
I made sure the pan was cool and then I placed it in the fridge to cool and set for a few hours. Then I dug in. Amazing! So rich and decadent. And super easy to make. Definitely put this on your next gluten free dessert list!
**This post was sponsored by Pillsbury. The recipe and content are my own.
- 1 tub of Pillsbury Chocolate Chip Cookie Dough
- 1.5 cups Semi-Sweet Chocolate Chips
- 1 can Sweetened Condensed Milk
- 3 tbsp. Instant Espresso Powder
- 2-3 tbsp. Toffee Bits (optional)
- Press the cookie dough in to a sprayed 9x13 baking dish.
- Bake the cookie dough in the oven for about 11 minutes.
- Remove from oven and cool.
- While cookie layer bakes, prepare the fudge layer.
- In a heavy bottomed saucepan, mix the sweetened condensed milk with the chocolate chips and instant espresso powder. Cook over low heat until everything is melted and mixed together.
- Pour mocha mixture over the baked cookie dough.
- Sprinkle toffee bits over the mocha fudge mixture. (optional)
- Let pan cool.
- Place cookie bars in refrigerator to cool and set. Should take 2-3 hours.
- Slice and enjoy!
