These make-ahead bars make Halloween a little sweeter for any trick-or-treater.
1 package (18 ounces) refrigerated ready-to-bake sugar cookie dough
1 package (8 ounces) Dierbergs cream cheese, softened
1/2 cup Dierbergs creamy peanut butter
2 tablespoons Dierbergs brown sugar
1 container (8 ounces) frozen non-dairy whipped topping, thawed
1 cup dry roasted peanuts
1 cup candy corn
Lightly coat 10 x 15-inch jellyroll pan with no-stick cooking spray. Place balls of cookie dough in single layer in prepared pan. Pat out dough to make even crust. Bake in 350°F. oven until golden brown, about 15 to 18 minutes. Cool completely in pan on wire rack. In large mixer bowl, beat cream cheese, peanut butter, and brown sugar at low speed until smooth. Add whipped topping; beat at low speed just until blended. Spread over cooled crust; chill for 1 hour or up to overnight. Sprinkle peanuts and candy corn over top; cut into squares.
Makes 24-30 squares
Servings: Per squareCalories: