Cookie base and topping
1 pouch peanut butter cookie mix
3 tbsp oil
1 tbsp water
1 1/4 cups semisweet chocolate chips
1/4 cup butter
8 oz cream cheese, softened
2/3 cup crunchy or creamy peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream
Mix 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 and flatten in crisscross pattern with fork. Press remaining dough in 9x13 greased pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown at 350 degrees. Cool 10 minutes. Reserve cookies for topping. In small microwave bowl, melt chocolate chips and butter uncovered 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes. In bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream until light anf fluffy. Spread over chocolate layer. Crush reserved cookies, sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. Store covered in refrigerator.
These were absolutely awesome!!! I got the recipe from the Betty Crocker website. For some reason when I was shopping for the ingredients, I was thinking that whipping cream and cool whip were the same thing, but we know that they are not. So, instead of whipping cream, we used 2 to 3 tablespoons of milk, and it turned out fantastic. The bars were not as rich as I thought they would be, and were very moist. When I make them again, I will use crunchy peanut butter.