E made this for the recipe contest and won Honorable Mention!
Crust
1 tube prepared Peanut Butter cookie dough
Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts
Topping
1 bag (12 oz) semisweet chocolate chips
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.
Crust
1 tube prepared Peanut Butter cookie dough
Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts
Topping
1 bag (12 oz) semisweet chocolate chips
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
Press dough in bottom of pan. Bake 10 minutes or just until dough is set.
Meanwhile, in 1-quart saucepan, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly.
Sprinkle potato chips and peanuts over partially baked base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly.
Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.
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