Chocolate Peanut Butter Layer Bars

Enjoy these delicious, creamy peanut butter bars made with gluten free chocolate chip cookie mix.

Yield

32 servings

Cookie Base and Topping Ingredients

1 (19 ounce) box chocolate chip cookie mix (e.g. Betty Crocker® Gluten
Free)
1/3 cup butter, softened
1/3 cup peanut butter
1 egg

Filling Ingredients

1 1/4 cups semi-sweet chocolate chips
1/4 cup butter
1 (8 ounce) package cream cheese, softened
2/3 cup peanut butter
3/4 cup confectioners' (powdered) sugar
1/2 cup whipping cream

Directions

Preheat oven to 350°F (177°C). Spray bottom only of 13 x 9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Make 6 cookies by dropping rounded teaspoonfuls of dough onto ungreased baking sheet; flatten slightly.

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.

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.

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.

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.

Estimated Time

Preparation Time: 30 minutes
Total Time: 2 hours 10 minutes

Additional Information

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Storage

Store covered in refrigerator.

Nutritional Information

Amount per serving: Calories 240 (Calories from Fat 130), Total Fat 14 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 130 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g, Sugars 15 g), Protein 3 g; Exchanges: 1 Starch; 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 1 1/

Recipe Courtesy Of

Betty Crocker

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