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Ingredients
- 1 roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
- 1 cup creamy peanut butter
- 1/2 cup vanilla whipped ready-to-spread frosting (from 12-oz container)
- 1 teaspoon oil
- 1/4 cup semisweet chocolate chips
- 1/4 cup miniature candy-coated milk chocolate baking bits
Preparation
Step 1
Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until
Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended.
Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows