Chocolate–Peanut Butter Layer Bars

[ Prep Time: 30 Minutes | Start to Finish: 2 Hours 25 Minutes | 32 bars ]

  • Cookie Base and Topping
  • 1 box Betty Crocker Gluten Free chocolate chip cookie mix
  • ⅓ cup butter, softened
  • ⅓ cup creamy peanut butter
  • 1 egg
  • Filling
  • 1¼ cups semisweet chocolate chips
  • ¼ cup butter
  • 1 package (8 oz) gluten-free cream cheese, softened
  • ⅔ cup peanut butter
  • ¾ cup powdered sugar
  • ½ cup whipping cream

  1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray (without flour). In large bowl, stir cookie base and topping ingredients until soft dough forms. Onto ungreased cookie sheet, drop 6 rounded teaspoonfuls of dough; 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 ¼ cup butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over base. Refrigerate until firm, about 30 minutes.

  4. In medium bowl, beat cream cheese, ⅔ 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.

1 Bar: Calories 240; Total Fat 14g (Saturated Fat 7g; Trans Fat 0g); Cholesterol 25mg; Sodium 130mg; Total Carbohydrate 23g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, ½ Other Carbohydrate, 3 Fat Carbohydrate Choices: 1½

Make this with either creamy or crunchy peanut butter, whichever you prefer.