*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.