Chocolate-Peanut Butter Trifle Cookies
1 pouch (1 pound 1.5 ounces) Betty Crocker® chocolate peanut butter chip
cookie mix
1/3 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup butter or margarine
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 1/2 cups whipping cream
2 tablespoons chopped chocolate-covered peanuts
Heat oven to 350ºF. Make cookies as directed on pouch, using oil, water
and egg. Bake and cool as directed. Cut each cookie into fourths.
Melt butter and brown sugar in 1-quart saucepan over medium heat,
stirring frequently, until mixture is smooth. Stir in peanut butter
until well blended. Refrigerate 30 minutes.
Beat whipping cream in chilled medium bowl with electric mixer on high
speed until soft. Fold whipped cream into peanut butter mixture.
Place half of the cookie pieces in bottom of 2-quart glass bowl. Spoon
half of peanut butter mixture over cookies. Top with remaining cookies
and peanut butter mixture. Cover and refrigerate at least 2 hours but no
longer than 12 hours. Sprinkle with peanuts.