Cookie Base and Topping
1 pouch (1 lb. 1.5 oz.) Betty Crocker peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 1/4 cups semisweet chocolate chips
1/4 cup butter or margarine
1 package (8 oz.) cream cheese, softened
2/3 cup crunchy or creamy peanut butter (I used creamy)
3/4 cup powdered sugar
1/2 cup whipping cream
1. Heat oven to 350 degrees. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
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 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.
4. In medium bowl, beat cream cheese, peanut butter, 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, about 30 minutes. Store covered in refrigerator.
You will have trouble eating just one at a time!