COOKIE PIE
Lately, I've been craving the sweeter things in life. Okay, the sweeter foods in life. I'm not quite sure what triggered this particular craving, but I'm glad that I made this happen. This particular recipe is a little on the rich side. It's very very sweet. If you have a sweet tooth, then this one's for you!Â
Because this was a spur-of-the-moment idea, I just grabbed ready-made mixes to test out the idea. I plan on updating this recipe with homemade mixes.
What you'll need:
A packet of Betty Crocker Chocolate Chip Cookies Mix
A box of Duncan Hines Brownie Mix
One jar Mrs. RIchardson's Butterscotch Caramel Topping
One can Condensed Milk
Almonds, chopped
One packet of Kit Kats, chopped
One pie dish, lightly greased
Preheat oven to 350F. Prepare the Chocolate Chip Cookies and Brownies according to their respective directions. Set aside. Combine the Butterscotch Caramel Topping with the Condensed Milk in a medium bowl. Fold in almonds one handful at a time. Stir until thoroughly combined. Set aside. In the pie dish, slowly pour in the brownie mix. Spread evenly along the bottom and the sides. It's okay if the brownie mix doesn't stick to the sides of the pie dish. Next, pour in the caramel concoction and spread evenly. Sprinkle top with Kit Kat pieces. Spread the cookie dough across the top of the caramel. I found it easier to just grab handfuls at a time, roll it into a ball, then flatten it, and lay it on top. You can smooth out the edges with your thumb. It'll even out once it bakes. Bake for approximately 35 minutes. Fork will come out clean when you poke the cookie topping. Turn off the oven and allow to sit in the oven for 5-7 more minutes. Take out and allow to cool. Once cooled, cut into slices and serve with a scoop of ice cream. Enjoy!
