INGREDIENTS

  • 18 ounces roll refrigerated chocolate chip cookie dough
  • 1 cup creamy peanut butter
  • 1/2 cup whipped ready-to-spread vanilla frosting (from 12 oz can)
  • 1 teaspoon oil
  • 1/4 cup semi-sweet chocolate chips
  • 1/4 cup miniature M&M chocolate candies

DIRECTIONS

  1. Heat oven to 350°F.
  2. Break up cookie dough into ungreased 13×9 pan. Press dough evenly in bottom of pan to form crust.
  3. Bake at 350 degrees F for 14-18 minutes or until golden brown.
  4. Cool 5 minutes.
  5. Meanwhile, in medium bowl, combine peanut butter, frosting and oil; mix well.
  6. Spread peanut butter mixture over warm crust.
  7. Place chocolate chips in small resealable food storage plastic bag; seal bag.
  8. Microwave on high for 1-2 minutes or until melted.
  9. Snip very small hole in one corner of bag;squeeze bag to drizzle chocolate over peanut butter mixture.
  10. Sprinkle baking bits evenly over top.
  11. Let stand at least 30 minutes or until chocolate is set.
  12. Cut into bars.