Ingredients
- Cookie Crust:
- 1(1 pound/1.5 ounce) pouch double chocolate chunk cookie mix (Betty Crocker is what I used)
- 1/4 cup vegetable oil
- 2 tablespoons cold strong brewed coffee or water
- 1 (8 ounce) package cream cheese, softened
- 1 egg (I use large)
- Filling:
- 1/3 cup sugar (if you like sweeter then use more)
- 1 (8 ounce) container frozen Cool Whip Topping, thawed
- 1(9 ounce) bag miniature chocolate-covered peanut butter cup candies, chopped (such as Reese's)
- Topping:
- 1/4 cup creamy peanut butter
- 1/4 cup milk
- 3 tablespoons sugar
- 3 ounces semi-sweet chocolate
- 1 1/2 cup unsalted dry-roasted peanuts
How to Make
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Step 1: 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.
-
Step 2: 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.
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Step 3: 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. Store covered in refrigerator.
We hope you enjoy this recipe!
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