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Chocolate-Cream Cheese-Peanut Butter Bars Recipe
Ingredients
- 1 pouch (496 g) Betty Crocker* Peanut Butter Cookie Mix
- 3 tbsp (60 mL) vegetable oil
- 1 tbsp (15 mL) water
- 1 egg
- 1 1/4 cups (300 mL) semisweet chocolate chips
- 1/4 cup (50 mL) butter or margarine
- 1 pkg (8 oz) cream cheese, softened
- 2/3 cup (150 mL) crunchy or creamy peanut butter
- 3/4 cup (175 mL) powdered sugar
- 1/2 cup (125 mL) whipping cream
| PREP TIME 50m |
COOK TIME 1h25m |
TOTAL TIME 2h15m |
YIELD 36 servings |
|---|
Instructions
- Heat oven to 350°F (180°C).
- Spray bottom only of 9x13-inch (22x33 cm) pan with cooking spray.
- In large bowl, stir cookie base and topping ingredients until soft dough forms.
- Shape six 1-inch (2.5 cm) balls of dough.
- On ungreased baking sheet, place balls 2-inches (5 cm) apart; flatten in crisscross pattern with fork.
- 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.
- 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.
- In medium bowl, beat cream cheese, peanut butter, icing 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.
- Crush reserved baked 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.
A recipe from Life Made Delicious
2020-09-16
https://www.flyers-on-line.com/data/recipes/7613/chocolate-cream-cheese-peanut-butter-bars.jpg
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