- 24
- 30 mins
- 30 mins
0/5
(0 Votes)
Ingredients
- Filling:
- 1 pouch Betty Crocker® double chocolate chunk cookie mix
- 1/4 cup oil
- 2 Tablespoons cold 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.) miniature chocolate-covered peanut butter cup candies, chopped
- Topping:
- 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
Preparation
Step 1
Heat oven to 350°F. Mix together cookie base ingredients. Press dough in 13x9-inch pan. Bake 12 to 15 minutes just until set. Cool.
Beat cream cheese and 1/4 cup sugar until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
Beat peanut butter, milk and 2 tablespoons sugar in microwavable bowl with wire whisk until smooth. Microwave 30 to 60 seconds, stirring after 30 seconds. Drizzle mixture over filling. Sprinkle with peanuts. Refrigerate about 1 hour or until set.