Creamy Peanut Butter-Filled Bars

*Betty Crocker’s tip: You can freeze these bars tightly covered for up to two months.

1 pouch (1 lb, 1.5 oz) chocolate chip cookie mix

butter and egg called for on cookie mix pouch

2 cups powdered sugar

1/2 cup creamy peanut butter

2 T milk

1 cup honey-roasted peanuts

1 cup semisweet chocolate chips (6 oz)

1/4 cup butter, cut into pieces

1/4 cup whipping cream

1 T multicolored candy sprinkles

1. Heat oven to 375. Make cookie dough as directed on package.  Press in bottom of ungreased 13×9″ pan.

2. Bake 12-14 minutes or until light golden brown. Cool completely.

3. In a medium bowl, beat powdered sugar, peanut butter and milk with electric mixer on medium speed until smooth. Stir in peanuts. Spread over cooled cookie crust.

4. In a 2 quart heavy saucepan, heat chocolate chips and butter over low heat; stir in whipping cream until blended. Spread evenly over peanut butter layer. Top with sprinkles. Refrigerate 1 hour or until set. Cut into 9 rows by 4 rows.


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Filed under Chocolate, Christmas, Cookies, Dessert, Kid friendly

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