1 package (14 oz) Immaculate Baking Co.™ refrigerated Gluten Free double chocolate cookie dough
1/2 cup butter, softened
1/3 cup Justin’s™ classic almond butter
3/4 cup powdered sugar
1/4 teaspoon pure vanilla
1 cup dark chocolate chips
1/4 cup heavy whipping cream
Heat oven to 325°F. Line 8-inch square pan with foil or cooking parchment paper, allowing overhang of 2 inches over sides of pan. Spray with cooking spray. Remove cookie dough from refrigerator; let stand 15 minutes. Break cookie dough into small pieces; press evenly in bottom of pan. Bake 22 to 25 minutes or until set. Cool completely, at least 1 hour.
In medium bowl, beat softened butter and almond butter with electric mixer on medium speed until smooth, scraping side of bowl. Gradually beat in powdered sugar until smooth. Beat in vanilla. Spread evenly over cooled crust.
In 1-quart saucepan, heat chocolate chips and whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Refrigerate uncovered about 2 hours or until cooled completely. Using foil or parchment to lift, remove bar from pan, and peel foil or parchment away. Cut into 4 rows by 4 rows. Stored covered in refrigerator.
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Buckeye candies are traditionally chocolate-dipped peanut butter balls. The name comes from their resemblance to the nut of the buckeye tree.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.