The Motherload Layered Cookie Bars

You are in for such a treat with The Motherlode Layered Cookie Bar! I know this cookie is really illegal, but let me tell you that this is great! Just imagine all your favorite cakes layered into one incredible stick! Now, don't go and eat this regularly, but take it to your next party or get together and watch them disappear!

At first glance, it might look like a lot to prepare, but each cookie dough can be made in less than 10 minutes, so don't turn it off with the steps below. I like to make cookie dough first and prepare it in the fridge.

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Layer 1: Sugar Cookies

• 1 Roll Pillsbury Cake Dough
• Preheat the oven to 350 degrees F. Press the sugar cake mixture to the bottom of the 9x13-inch foil coated pan and spray it with cooking spray.

Layer 2: Double Chocolate Cookies

The recipe below multiplies what you need for the bar, use half for recipes, add cookies

• 1 cup of butter
• 1 cup of white sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon. vanilla
• 1 3/4 cup flour
• 1 1/4 cup of cocoa powder I use Dark Hershey Cocoa Chocolate Powder
• 2 tsp. baking soda powder
• 1/4 tsp. salt
• 1 1/2 cups of chocolate

In a large bowl of cream with butter and sugar until light and smooth. Slowly add the eggs and vanilla until well blended.

In another bowl, mix flour, chocolate, baking soda and salt. Slowly add the wet ingredients and stir the chips. The 1/2 recipe layer above the sugar cake layer, pressing gently.

Layer 3: Peanut Butter Cake

• 1 cup of creamy peanut butter
• 1/2 Sugar sugar
• 1 egg
• Put all ingredients into a bowl and stir until mixed. Press the chocolate cake mixture.

Layer 4: Chocolate Chip Cake

The recipe below multiplies what you need for the bar, use half for recipes, add cookies

• 2 sticks of soft butter
• 3/4 cup of sugar
• 3/4 Brown sugar
• 2 eggs
• 1 tablespoon of pure vanilla
• 2 1/2 Cups of flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 chocolate chip bag

Instructions

Preheat the oven to 350 degrees F. For the Sugar Cake Dough Layer: Press the sugar cake mixture to the bottom of the 9x13-inch foil coated pan and spray it with cooking spray.

For a Double Layer of Chocolate Cake Dough: In a large bowl, shake the butter and sugar until light and fluffy. Slowly add the eggs and vanilla until well blended.

In another bowl, mix flour, chocolate, baking soda and salt. Slowly add the wet ingredients and stir the chips. The 1/2 recipe layer above the sugar cake layer, pressing gently.

For Layer of Peanut Butter Dough: Put all ingredients into a bowl and stir until mixed. Press the chocolate cake mixture.

For Layers of Cake Dough Chocolate Chip: In a holder or mixer whipped butter and sugar cream until well blended. Beat the eggs and vanilla until blended. Place flour, baking soda and salt in a large container; mix to combine. Slowly add the wet ingredients along with the chocolate chip. Spoon 1/2 dough evenly over peanut butter cake mixture but do not press, leave it uneven. Bake for 35-45 minutes or until the center of the mixture is cooked. The edges will be brown. I covered the baking sheet with foil for the last 15 minutes of baking.

Let the cookies really cool. Remove from the pan with the edge of tinfoil. I cut the edge 1/2 inch and only use a softer center, but do it the way you want. Sharper edges. Drizzle over with 1/2 cup of chocolate chip if desired.

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