Chocolate Raspberry Peanut Butter Bars

• FOR THE COOKIE BASE:
• 1 package (17 1/2 Oz. Size) Peanut Butter Cookie Mix
• 3 Tablespoons Vegetable Oil
• 2 Tablespoons Water
• 1 whole Egg
• FOR THE FILLING:
• 1/2 cups Butter, Softened
• 1/2 cups Creamy Peanut Butter
• 2 cups Powdered Sugar
• 2 teaspoons Milk
• FOR THE CHOCOLATE:
• 1/4 cups Butter
• 1 cup Semi-Sweet Chocolate Chips
• 2 Tablespoons Seedless Raspberry Preserves

1. Heat oven to 350u0b0F. Spray a 9x13 pan, set aside.
2. In a bowl, combine cookie ingredients until a soft dough forms. Carefully spread dough onto prepared pan. Bake 15 minutes. Let cool completely before proceeding to the filling.
3. Beat all filling ingredients until smooth. Add more milk if filling is too stiff. Spread filling onto cooled cookie crust. Top with chocolate.
4. For the chocolate, melt butter and chocolate in a microwave safe bowl for 30 seconds. Stir until smooth, repeating heating process if necessary. When chocolate is mostly melted, stir in preserves stirring until completely melted and smooth. Let cool for 10 minutes before spreading on top of the filling.
5. Refrigerate bars for 30 minutes before cutting.
6. Adapted from Betty Crocker.

cookie base, peanut butter, vegetable oil, water, egg, filling, butter, peanut butter, powdered sugar, milk, chocolate, ubc, chocolate chips, raspberry preserves

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-peanut-butter-bars/ (may not work)