Chocolate cookie bars with chocolate fudge bourbon sauce

Cookie Friday : Chocolate cookie bars with chocolate fudge bourbon sauce

I’m so glad it’s Friday, I had a very  long week. One of those weeks that everything went wrong. UGHH !!!!
I have the house to myself tonight, no kids, nobody. Just me relaxing. With some wine or anything I can find and these delicious chocolate cookie bars with chocolate fudge bourbon .YUM. 

Ingredients 
Quick Chocolate Bourbon sauce 
4 tablespoons of Bourbon 
1/2 jar of fudge topping
In a small microwave bowl or glass measuring cup, microwave
fudge topping on high for 20-30 seconds or until soft. Stir in bourbon.

Chocolate chip cookie 

  • 2 1/4

     cups all-purpose flour

  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups of chocolate chips
Chocolate chunk cookies
  • 2 1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa
  • 1/4 teaspoon salt 
  • 1 cup butter, softened 
  • 3/4 cup granulated sugar 
  • 2/3 cup firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • large eggs 
  • (11.5-oz.) package semisweet chocolate chunks
  • 2 tablespoons of bourbon {opt.}
Directions 
1. Preheat oven at 350. Chocolate chip cookie dough: Cream together butter, brown sugar and vanilla extract, in a large bowl, Mix together well until creamy.

2..Add one egg at a time. Stir in flour, salt and baking powder. Mix until dough stiffens a little. Mix chips a little at a time.

3.Repeat the same method for the chocolate chunk mixture.

4.Line 13×9 pan with foil, and spray with oil. Spoon in chocolate chunk dough, then drop in chocolate chip mixture. Bake for 19-25 mins or until bar are golden brown. Don’t over bake. Take out and cool. Drizzle bourbon sauce over bars and cut into rows.


Maple-Bourbon sauce on cinnamon monkey bread

Maple-Bourbon  Sauce on Cinnamon monkey bread

                           

Sunday Night Dessert: Maple-Bourbon Sauce on cinnamon monkey bread

 Maple-Bourbon sauce. A nice rich and dark color.
Pour one or two shots or over cinnamon monkey bread.
                                 

I will eat this while I’m watching football today and after football.I simply love this sweet dessert treat for anytime of the day really.  Pour the maple-bourbon sauce over each serving  individually. That way you can add as little or as much you would like. 

Ingredients

  • 3 cans cinnamon rolls
  • 1 cup sugar
  • 1 tablespoon butter
  • ½ cup butter
  • ½ cup brown sugar

Maple-Bourbon Sauce

1/2 cup high quality bourbon
1/2 cup high-grade (grade C) maple syrup
Pour bourbon in pan and cook on high heat to burn off the liquor a bit. When the liquor produces a flame, cover with a large lid to stop the fire. Add the maple syrup and let cook until thicker consistency. Make sure to not cook the sauce too long or it will burn. Serve warm. Once monkey bread is out of pan
Spoon over monkey bread individually.



Preheat oven to 400°.Grease bunt pan with non-stick spray.Combine sugar and cinnamon in large Ziploc bag. Open can of cinnamon buns, cut each roll in two. Roll each piece into a ball and put Ziploc bag. Shake bag to coat each ball thoroughly. Press each coated dough ball into bunt pan. 
In microwave safe bowl, microwave butter and brown sugar for one minute. Stir to dissolve sugar. Pour over dough balls. Bake for 20-25 minutes – the outside will be lightly brown. Let monkey bread stand in bunt pan for 5 minutes before inverting onto plate.