Loaded Reese S Cookie Bars Recipe

Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix

1/4

cup HERSHEY’S natural cocoa

1/2

cup butter, softened

2

tablespoons water

1

egg

1/2

cup plus 2 tablespoons REESE’S peanut butter chips (from 10-oz bag)

2

tablespoons Betty Crocker™ Decorating Decors fall sprinkles (from 1.8-oz container)

1/2

cup REESE’S baking cups and REESE’S PIECES candy (from 8.5-oz bag)

Preparation

Heat oven to 350°F. Spray bottom and sides of 9-inch square pan with cooking spray.

In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms. Stir in 1/2 cup of the peanut butter chips and the sprinkles.

Using a metal spatula, evenly spread dough in pan. Sprinkle candies over top.

Bake 22 to 26 minutes or until set around edges. Cool 30 minutes.

In small microwavable bowl, microwave remaining 2 tablespoons peanut butter chips uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Spoon melted chips into small resealable freezer bag; partially seal bag. Cut off small corner of bag; squeeze to drizzle over top of bar. Let stand about 1 hour or until drizzle is set. Cut into 4 rows by 4 rows. Store in airtight container at room temperature.

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