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Chocolate-Peanut Butter Dream Bars

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  • Prep 30 min
  • Total 2 hr 5 min
  • Servings 24
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Prize-Winning Recipe 2008! Love chocolate sundaes with peanuts? Here's a sundae that can be waiting in your fridge.
Created Jul 8, 2010
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Ingredients

  • 1 pouch Betty Crocker* Double Chocolate Chunk Cookie Mix
  • 1 egg

  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) granulated sugar
  • 3 1/2 cups (875 mL) thawed, frozen whipped topping
  • 1/2 lb (250 g) miniature chocolate-covered peanut butter cup candies, chopped

  • 1/4 cup (50 mL) creamy peanut butter
  • 1/4 cup (50 mL) milk
  • 2 tbsp (25 mL) granulated sugar
  • 3 squares bittersweet baking chocolate, melted
  • 1 cup (250 mL) unsalted dry-roasted peanuts
  • 1/4 cup (50 mL) vegetable oil
  • 2 tbsp (25 mL) cold strong brewed coffee or water

Steps

  • 1
    Heat oven to 350ºF. 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.
  • 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.
  • 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. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

  • Tip 1
    Variation: If you can't find miniature chocolate-covered peanut butter cup candies, use 3 packages of regular sized peanut butter cups, chopped.  
  • Tip 2
    Do-Ahead: Make these chilly dessert bars up to 24 hours before serving.  

Nutrition Information

No nutrition information available for this recipe
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