Peanut butter-crusted chocolate cookie bars
16 Nutter Butter (or peanut butter sandwich) Cookies
3 Tbsp. butter melted
1 box chocolate cake mix
2 large eggs
8 Tbsp (1 stick) butter, melted
1/2 tsp salt
1 bag peanut butter chips or 1 container TJ’s mini-PB cups
1. Preheat the oven to 350 degrees. Spray 9 x 13-inch pan with cooking spray.
2. Place cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of baking pan.
3. Place the cake mix, eggs, salt, and melted butter in a large mixing bowl.
4. Blend with electric mixer on low speed until ingredients are moistened, 1 minute.
5. Add PB cups/chips and stir or blend on low another 30 seconds, just to incorporate.
6. Turn the dough into the pan, and spread it evenly over crust with fingers or a rubber spatula.
7. Place the pan in the oven and bake 20 to 25 minutes, or until the bars are firm but still soft.
8. Remove the pan from the oven and place on a wire rack to cool for at least 20 minutes, then slice and serve.
If I make them again: I might add another Tbsp melted butter to the cookie mix, as it was a touch dry.
Update: After a day of being cut, these things dried out and really weren't that great. Next time I won't bake til the toothpick is clean (really I think 20-25min should be enough; I ended up doing it for 35min in a Baker's Edge pan), and I think I would swirl some Better 'n Peanut Butter lightly through as well for some more PB gooeyness.