Cookie Foundation:
1 pkg. of Betty Crocker double chocolate chunk cookie mix
Heat oven to 350 degrees. In a medium bowl, stir cookie ingredients together as directed on the package. Spread dough into a 13x9 inch pan, ungreased. Bake about 14 minutes. *You do not want the foundation hard and it will still continue to cook as it is out of the oven. Allow to cool for about 25 minutes.
Filler:
1 (8oz.) Cream Cheese, softened
1/4 C. Sugar
1 (8oz.) Whipped Topping
2 C. Mini Reeses Peanut Butter Cups, Chopped in half
In medium bowl, beat cream cheese and sugar until smooth. Blend in whipped topping and candies. Spread over cooled cookie foundation.
Topping is still to be decided. There is much you can do with this. I have tried chocolate chips melted like in the picture - however the dressing is not always elegant and falls in clumps when doing this - and it also gets really hard and difficult to cut when ready to serve. Still really good. Let me know some of your ideas on a topping. It is excellent even without a topping!
Enjoy this yummy, rich dessert.
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