Ingredients
1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough1/2 cup peanut butter chips1 can (16 ounces) buttercream frosting1/4 cup creamy peanut butter1/4 cup seedless raspberry jam or grape jelly
Preparation
Let dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking dish; sprinkle with peanut butter chips.
Bake at 375° for 15-18 minutes or until lightly browned and edges are firm to the touch. Cool on a wire rack.
In a small bowl, beat frosting and peanut butter until smooth. Spread over bars. Drop jam by teaspoonfuls over frosting; cut through frosting with a knife to swirl the jam.
