| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate peanut butter chip cookie mix |
| 1/3 | cup vegetable oil |
| 2 | tablespoons water |
| 1 | egg |
| 1/2 | cup butter or margarine |
| 1/2 | cup packed brown sugar |
| 1/2 | cup creamy peanut butter |
| 1 1/2 | cups whipping (heavy) cream |
| 2 | tablespoons chopped chocolate-covered peanuts |
| 1. | Heat oven to 350ºF. Make cookies as directed on pouch, using oil, water and egg. Bake and cool as directed. Cut each cookie into fourths. |
| 2. | Melt butter and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth. Stir in peanut butter until well blended. Refrigerate 30 minutes. |
| 3. | Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft. Fold whipped cream into peanut butter mixture. |
| 4. | Place half of the cookie pieces in bottom of 2-quart glass bowl. Spoon half of peanut butter mixture over cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours but no longer than 12 hours. Sprinkle with peanuts. |
|
| Chill the mixing bowl and beaters for about 15 minutes in the freezer to get the best volume when whipping cream. |
|
| You can make this fabulous crowd-pleasing dessert up to 12 hours ahead of time. |
|
| Sprinkle with chopped peanuts instead of the chocolate-covered peanuts. |
Nutrition Information:
505 ( 315 ); 35 g ( 12 g); 45 mg; 315 mg; 43 g ( 1 g); 6 g 22 %; 0%; 6 %; 8 %