1 bag (9 oz) miniature chocolate-covered peanut butter cup candies, chopped
Topping
1 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 oz bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts
Instructions
Heat oven to 350°F. In large bowl, stir cookie base
ingredients until soft dough forms. Spread dough
in bottom of ungreased 13x9-inch pan. Bake 12 to
15 minutes or just until set. Cool completely,
about 30 minutes.
In large bowl, beat cream cheese and 1/4 cup
sugar with electric mixer on medium speed until
smooth. Fold in whipped topping and candies.
Spread over cooled cookie base.
In small microwavable bowl, beat peanut
butter, milk and 2 tablespoons sugar with wire
whisk until smooth. Microwave uncovered on
High 30 to 60 seconds, stirring after 30
seconds, to thin for drizzling. Drizzle mixture
over filling. Drizzle with melted chocolate.
Sprinkle with peanuts. Refrigerate about 1 hour
or until set. For bars, cut into 6 rows by 4 rows.
Store covered in refrigerator.
Originally Submitted
10/9/2011
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