Candy-Topped Creamy Peanut Butter Bars
- 1 (18-oz.) tube sugar cookie dough
- 3/4 C. margarine or butter, softened
- 1/2 C. peanut butter
- 2 C. confectioners' sugar
- 2 Tbs. milk
- 1 C. salted peanuts
- 1 C. semisweet chocolate chips
- 1/4 C. whipping cream
- 1/2 C. miniature M&Ms
Break up cookie dough into ungreased 13- by 9-inch pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake in 350-degree oven for 12 to 16 minutes or until a light golden brown. Cool 30 minutes or until completely cooled. In a medium bowl, combine 1/2 C. of the margarine or butter, peanut butter, confectioners' sugar and milk. Beat until smooth. Stir in peanuts. Spread peanut butter mixture over the cooled crust. In a small saucepan, combine chocolate chips and remaining 1/4 C. margarine or butter. Cook over low heat until melted and smooth, stirring frequently. Remove from heat. Cool 10 minutes. Stir whipping cream into chocolate mixture until well blended. Spread over peanut butter mixture. Immediately sprinkle miniature M&Ms over chocolate. Refrigerate about 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.
Makes about 36.