Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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Base
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/3 cup unsweetened baking cocoa
Filling
1 package (8 oz) cream cheese, softened
3/4 cup creamy peanut butter
1/4 cup sugar
Topping
1 cup dark chocolate baking chips (from 12-oz bag)
1/4 cup butter
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
2: Break up cookie dough in medium bowl with wooden spoon or hands. Add cocoa and mix until well blended (dough will be stiff). Press evenly in bottom of pan. Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
3: In medium bowl, beat the cream cheese, peanut butter and sugar with electric mixer on medium speed until smooth and creamy (you can also mix by hand). Spread evenly onto crust. Set aside.
4: In small microwavable bowl, microwave the baking chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Spread evenly over filling. Refrigerate about 2 hours or until set.
5: Use foil to lift from pan; pull foil edges away. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
Darlene’s Tips: To soften the cream cheese, just leave it on the counter for 1 to 2 hours. Once it’s room temp, it will be very easy to mix with the peanut butter, especially if you are mixing by hand. You can use chunky peanut butter if you want. You could also add some baking morsels to the peanut butter mix, either chocolate or peanut butter or both.
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