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Chocolate-Peanut Butter Dream Bars
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Prep Time:
30 minutes
Total Time:
2 hours 5 minutes
Award-winning 2008 sundae-inspired chocolate peanut dessert awaits in your fridge.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • 1/4 cup vegetable oil
  • 2 tablespoons cold strong brewed coffee or water
  • 1 egg
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup sugar
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 bag (9 oz) Reese's peanut butter cups miniatures, chopped
  • 1/4 cup creamy peanut butter
  • 1/4 cup milk
  • 2 tablespoons sugar
  • 3 oz bittersweet baking chocolate, melted
  • 1 cup unsalted dry-roasted peanuts
Instructions:
  • Preheat the oven to 350°F. Combine the cookie base ingredients in a large bowl until a soft dough forms. Press the dough into the bottom of an ungreased 13x9-inch pan. Bake for 12 to 15 minutes, or until just set. Allow to cool completely, about 30 minutes.
  • In a large bowl, use an electric mixer to blend the cream cheese and 1/4 cup sugar until smooth. Gently fold in the whipped topping and candies, then spread this mixture over the cooled cookie base.
  • In a small microwave-safe bowl, whisk together peanut butter, milk, and 2 tablespoons of sugar until smooth. Microwave on High for 30 to 60 seconds, stirring at 30 seconds intervals, until the mixture is easy to drizzle. Pour the mixture over the filling, then drizzle with melted chocolate, sprinkle with peanuts, and refrigerate for about an hour until set. Cut into bars by making 6 rows by 4 rows and store covered in the refrigerator.

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