Mrs. Fields Peanut Butter Dream Bars
FoodDay
Makes 10 bars
8 Mrs. Fields Chocolate Chip Cookies (see recipe in this section)
5 tablespoons melted butter (see note)
2 cups milk chocolate chips (12 ounces)
3/4 cup peanut butter, at room temperature
1 1/2 cups powdered sugar
Preheat oven to 350 degrees.
Crumble the cookies into a medium mixing bowl. Add the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into an ungreased 9-inch square baking pan. Press the dough down solidly into the pan. Bake for 10 minutes, or until firm around edges. When done, cool in the refrigerator.
Melt the chocolate chips in the top of a double boiler over simmering water, stirring often. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time.
When the dough is cool, spread half of the melted chocolate over the surface. Cool in the refrigerator for 20 to 30 minutes, or until hardened. Keep the rest of the chocolate warm in double boiler.
Mix the peanut butter and sugar until blended. The mixture should have a doughy texture that allows you to knead it with your hands, if needed.
Spread the peanut butter mixture evenly over the surface of the chocolate. Spread the remaining half of the melted chocolate over the peanut butter, covering to the edges of the pan. Cool the finished product in the refrigerator or let it sit at room temperature until hardened.
Slice into 5 even rows and then once down the middle.
Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.
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