Peanut Butter Bars

From Betty Crocker, changed up a bit by Nat Cardon

Cookie Base and Topping:
Ingredients:
 1 pouch (1 lb 1.5 oz) Betty Crocker peanut butter cookie mix
 3 tablespoons vegetable oil
 1 egg

Instructions:
1) Heat oven to 350°F. Spray bottom of 9x13-inch pan with cooking spray.
2) In large bowl, stir cookie base and topping ingredients until soft dough forms.
3) Shape 6 (1-inch) balls of dough.
4) On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
5) Press remaining dough in pan. Bake cookies and base 12 to 15 minutes or until edges are light golden brown.
6) Cool at least 10 minutes. Reserve cookies for topping.

Chocolate Layer:
Ingredients:
 1 ¼ cups semisweet chocolate chips
 ¼ cup butter

Instructions:
1) 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.
2) Spread evenly over bars. Refrigerate until firm, about 30 minutes

Cream Layer:
Ingredients:
 1 package (8 oz) cream cheese, softened
 1/3 cup peanut butter
 ¾ cup powdered sugar
 ½ whipping cream

Instructions:
1) In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
2) Beat on high speed about 2 minutes or until light and fluffy.
3) Spread over chocolate layer

Topping
Ingredients:
 6 reserved cookies
 Reese’s Peanut Butter Cups (however much you want)

Instructions:
1) Crush reserved cookies
2) Cut peanut butter cups into small chunks
3) Sprinkle over cream cheese layer, press in lightly
4) Refrigerate until set, about 30 minutes, cut into bars
5) Store covered in refrigerator