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| 1 | pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix |
| 1/4 | cup vegetable oil |
| 2 | tablespoons milk |
| 1 | egg |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix |
| 3 | tablespoons vegetable oil |
| 1 | tablespoon milk |
| 1 | egg |
|
| 1 | cup milk chocolate chips (6 oz) |
| 1 | cup powdered sugar |
| 2 | tablespoons peanut butter |
| 2 | to 3 tablespoons milk |
| 1/2 | cup coarsely chopped honey-roasted peanuts |
| 1. | Heat oven to 350°F. In large bowl, stir double chocolate chunk cookie mix, 1/4 cup oil, 2 tablespoons milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls evenly over bottom of ungreased 13x9-inch pan. |
| 2. | In same large bowl, stir peanut butter cookie mix, 3 tablespoons oil, 1 tablespoon milk and 1 egg until soft dough forms. Drop dough by tablespoonfuls over chocolate dough in pan. Swirl doughs together slightly, using metal spatula; spread and press evenly in pan. |
| 3. | Bake 25 to 27 minutes or until edges are light golden brown. Remove from oven; sprinkle evenly with chocolate chips. Let stand 2 minutes. |
| 4. | In small bowl, stir powdered sugar, peanut butter and enough of the 2 to 3 tablespoons milk until frosting is smooth and spreadable. Spoon frosting over chocolate chips; lightly swirl chocolate and frosting together. Sprinkle with peanuts; press lightly into topping. Cool completely, about 30 minutes. For bars, cut into 9 rows by 4 rows. |
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| You can freeze these bars tightly covered for up to two months. |
Nutrition Information:
190 ( 70); 8g ( 3g, 0g); 5mg; 150mg; 27g ( 0g, 18g); 3g 0%; 0%; 0%; 4% 1/2 ; 1 1/2 ; 0 ; 1 1/2 2