Yield: 12 Servings
|1½ cup||Powdered sugar|
|1½ cup||Creamy peanut butter|
|18 ounces||Refrigerated choc. chip cookie dough; (1 package)|
Preheat oven to 350F.
Combine powdered sugar, peanut butter and vanilla and set aside.
Press one half of the refrigerated cookie dough in the bottom of an ungreased 8 or 9-inch square baking pan. Spread the peanut butter mixture on top. Then crumble the rest of the cookie dough on top, making as even a layer as possible.
Bake 30 to 35 minutes, until golden brown and firm to the touch.
Cool for 30 minutes. Refrigerate 1 hour. Cut into 12 bars.
Recipe by: Pillsbury Bake-Off 1998 Posted to MC-Recipe Digest by "LAROSE, JOSEE" <JOSEE.LAROSE@...> on 1998,