I know I’m about to lose 90% of you when I say this next bit, but please try to stick with me. It’s worth it. Ready?
I had a dream the other night. And I’m going to tell you about it.
It’ll be painless, I promise.
I dreamt that some other lady (and I use that word very loosely) baked my husband cookies.
And, here’s the really horrible part: He ate them, y’all.
When I woke up I was practically shaking with anger. I was furious. I was livid. I was all of those other words in the thesaurus that say “I mean business.”
So, I ran to the kitchen and decided to bake some cookies that would knock his stupid, cheaty teeth out.
Wait, that’s not right.
Knock his socks off. I wanted to knock his socks off. In a nice way. Because it was just a dream.
These cookies? They did the trick. He is currently walking around barefoot. With a black eye, because I’m sorry, but you don’t eat another woman’s cookies. It’s just not proper.
I’m calling these Sundae Cookie Bars, not because I topped them with ice cream. No. It’s because sandwiched between two layers of chocolate chip cookies is a gooey, delicious layer of hot fudge and caramel ice cream topping. You’re gonna want a glass of milk.
Sundae Cookie Bars
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
Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper or spray with cooking spray.
In the bowl of a stand mixer, beat together the butter and sugars until light and creamy.
Beat in the vanilla and eggs, one at a time, until thoroughly combined.
In a small bowl, combine the flour, baking soda, and salt.
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 - 35 minutes, checking for the doneness you prefer. (I like them a bit gooey.)