Ingredients: |
Ingredients: Cookie Base and Topping
1 box (19 oz) Betty Crocker Gluten Free chocolate chip cookie mix
1/3 cup butter, softened
1/3 cup peanut butter
1 egg
Filling #1:
1 1/4 cups semisweet chocolate chips
1/4 cup butter
Filling #2:
1 package (8 oz) cream cheese, softened
2/3 cup peanut butter
3/4 cup powdered sugar
1/2 cup whipping cream
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Directions: |
Directions:1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonful of dough onto ungreased cookie sheet; flatten slightly.
2. Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
3. In small microwavable bowl, microwave chocolate chips and 1/4 cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
4. In medium bowl, beat cream cheese, 2/3 cup peanut butter, the powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
5. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, at least 1 hour. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator. |
This recipe for Chocolate Peanut Butter Layer Bars- GF is from