Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
1/3
cup unsweetened baking cocoa
1
package (8 oz) cream cheese, softened
3/4
cup creamy peanut butter
1/4
cup sugar
1
cup dark chocolate baking chips (from 12-oz bag)
1/4
cup butter
Preparation
Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
In medium bowl, mix Bar ingredients with wooden spoon or hands until well blended (dough will be stiff). Press evenly in bottom of pan.
Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly onto crust. Set aside.
In small microwavable bowl, microwave Topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Spread evenly over filling. Refrigerate about 2 hours or until set.
Use foil to lift from pan; pull foil edges away. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.
