Ingredients

• 1 pouch of cookie mix, double chocolate chunk
• 1/4 cup of Vegetable oil
• 2 tablespoons of coffee, strong brewed
• 1 egg
• 1 8 oz package of cream cheese
• 1/4 cup of granulated sugar
• 1 8 oz container of whipped topping, thawed
• 1 9 oz bag of mini peanut butter cup candies, chopped
• 1/4 cup of peanut butter, creamy
• 1/4 cup of milk
• 2 tablespoons of granulated sugar
• 3 ounces of chocolate chips, melted
• roasted peanuts, chopped for topping

Instructions

1. Preheat Preheat oven to 350 F (175 C)

2. Make crust Mix together crust ingredients until a soft dough forms. Spread the dough in the bottom of the pan.

3. Bake 12-15 minutes until just set. Cool completely, about 30 minutes.

4. Make filling Beat together cream cheese and 1/4 cup sugar with mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled crust.

5. Prepare topping In a small microwavable bowl, whisk together peanut butter, milk and 2 tablespoons of sugar until smooth. Microwave 30-60 seconds, stirring after 30 seconds until thin enough to drizzle.

6. Drizzle over filling.

7. Melt the chocolate drizzle over the peanut butter topping. Sprinkle with peanuts.

8. Chill Refrigerate about 1 hour or until set. Cut into squares. Store covered in the refrigerator.