Big Dipper Dough

Add a layer of delicious into your brookie with a layer of ooey, gooey caramel. Here's how we made these yummy bars! 

INGREDIENTS:

• 1 Pint of Rocket Chip Big Dipper Dough
• 1 Cup of Caramel Squares
• 1 cup butter, melted 
• 2 cups white sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 large eggs eggs
• 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

INSTRUCTIONS:

1. Preheat your oven to 350 degrees F.
2. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt.
3. Spread the batter into the prepared pan.
4. Bake for 20-30 minutes. 
5. Let cool.
6. In a bowl heat up your caramel squares until soft and spread them over your brownie. 
7. Place in freezer for 1 hour and get your cookie dough out of the fridge to come to room temperature. 
8. Remove from freezer and spread your cookie dough over top of the caramel. 
9. Place in fridge for 1 hour, cut, and serve.