Creamy Peanut Butter Jammies |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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From Southern Living January 2007. Ingredients:
1 (16 1/2 ounce) package refrigerated peanut butter cookie dough |
1 (8 ounce) package cream cheese, softened |
1/2 cup sugar |
1 large egg |
1 teaspoon vanilla extract |
1/3 cup seedless strawberry jam |
1/3 cup chunky peanut butter |
1/3 cup chopped roasted peanuts |
Directions:
1. Line bottom and sides of an 11 X 7 inch baking dish with aluminum foil, allowing edges to overhang 2 to 3 inches.
2. Lightly grease the foil.
3. Press two-thirds of the cookie dough evenly onto bottom of pan.
4. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth.
5. Spread mixture evenly over cookie dough.
6. Stir together jam and peanut butter using a fork.
7. Dollop evenly over cream cheese mixture, being sure to include corners of the pan.
8. Gently swirl jam mixture and cream cheese mixture with a knife.
9. Crumble remaining cookie dough evenly over filling.
10. Sprinkle with chopped roasted peanuts.
11. Bake at 325°F for 40 to 45 minutes or until cream cheese layer is set and a wooden toothpick inserted in center comes out clean.
12. Cool in pan on wire rack 1 hour; chill in pan at least 30 minutes.
13. Lift edges of foil, and remove from the pan; gently peel off foil.
14. Cut into 24 squares.
15. Store in the refrigerator.
16. Remove from refrigerator 1 hour before serving.
17. Preparation time does not include 1 hour cooling time or 30 minutes of chill time.
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