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Steps
1
Make cookie dough as directed on package. Press dough into bottom of ungreased 13x9-inch pan. Bake at 375°F for 12 to 14 minutes. Cool.
2
Mix powdered sugar, peanut butter and milk with electric mixer on medium speed until smooth. Stir in peanuts. Spread mixture over cookie crust.
3
In 1-quart saucepan, heat chocolate chips and butter over low heat, stirring frequently until melted and smooth. Remove from heat; stir in whipping cream until blended. Spread evenly over peanut butter mixture. Top with sprinkles. Refrigerate 1 hour or until set.
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You can freeze these bars tightly covered for up to two months.
To cut bars easily, line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan. Use foil to lift bars from pan, and pull foil from sides of bars before cutting.
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