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I posted this recipe earlier and hit the wrong key and it posted it but I wasn't finished with it so I deleted it so here it is in it.s entirety
COOKIE BASE:
1 pouch (1 lb. 1.5 oz.) Betty Crocker double chocolate chunk cookie mix
1/4 cup vegetable oil
2 Tbsp. cold strong brewed coffee
1 egg
FILLING:
1 pkg. (8-oz.) cream cheese, softened
1/4 cup sugar
1 container (8-oz.) frozen whipped topping thawed
1 bag ( 9-oz.) miniature chocolate-covered peanut butter cup candies, chopped
TOPPING:
1/4 cup creamy peanut butter
1/4 cup milk
2 Tbsp. sugar
3 oz. bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts
Preheat the oven to 350*F.
In a large bowl stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9" pan. Bake 12-15 minutes or just until set. Cool completely about 30 minutes.
In a large bowl, beat cream cheese and 1/4 cup sugar with an electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
In a small microwavable bowl, beat peanut butter, milk and 2 Tbsp. sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts.
Refrigerate about 2 hours or until set.
For bars cut into 6 rows by 4 rows. Store covered in refrigerator.
Makes 24 bars
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