Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Chocolate Cream Cheese Peanut Butter Bar




Source of Recipe


CD Kitchen


List of Ingredients




Cookie Base and Topping
1 pouch Betty Crocker® peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
Filling
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


Recipe



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.