We love to buy the cookie mixes when on sale. This is a recipe using a package of Betty Crocker Chocolate Chip Cookie Mix:
1 bag double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons cold strong brewed coffee or water
8 ounces cream cheese, softened
1/4 cup sugar
8 ounces frozen whipped topping, thawed
9 ounces miniature chocolate-covered peanut butter cup candies, chopped
1/4 cup creamy peanut butter
1/4 cup milk
2 tablespoons sugar
3 ounces bittersweet baking chocolate, melted
1 cup unsalted dry-roasted peanuts
Preheat oven to 350°F. In a large bowl, mix together the cookie mix, oil, coffee and egg until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
In a seperate bowl, beat together the cream cheese and 1/4 cup sugar with an electric mixer on medium speed until smooth. Fold in the whipped topping and chopped candies. Spread over cooled cookie base.
In a small microwavable bowl, use a wire wisk to beat peanut butter, milk and 2 tablespoons sugar until smooth. Microwave uncovered on high 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling.
Drizzle mixture over filling (which is on top of the cookie dough base).
Melt the baking chocolate and drizzle on top. Sprinkle with peanuts. Refrigerate about 1 hour or until set. Cut into bars. May be stored in refrigerator, covered.