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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 3 | tablespoons vegetable oil |
| 1 | tablespoon water |
| 1 | egg |
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| 1 1/4 | cups semisweet chocolate chips |
| 1/4 | cup butter or margarine |
| 1 | package (8 oz) cream cheese, softened |
| 2/3 | cup crunchy or creamy peanut butter |
| 3/4 | cup powdered sugar |
| 1/2 | cup whipping cream |
| 1. | Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork. |
| 2. | Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping. |
| 3. | In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes. |
| 4. | In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer. |
| 5. | Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator. |
| No change. |
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| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
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| Use a wet, clean knife to cut bars easily. |
Nutrition Information:
190 ( 110); 12g ( 5g, 0g); 20mg; 125mg; 17g ( 0g, 12g); 3g 4%; 0%; 0%; 4% 1 ; 0 ; 0 ; 2 1/2 1