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Country Kitchen
March 1, 2012 Previous Recipe | Next Recipe
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DIG ‘IN PEANUTS YUM YUM
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MISCELLANEOUS STUDENT— FIRST PLACE
Grant Akridge, Elba

1 (16.5-ounce) package PILLSBURY refrigerated chocolate chip cookies
½ cup creamy peanut butter
1 cup powdered sugar
1 (8-ounce) package cream cheese, softened
¼ cup milk
1 king size SNICKERS bar
1 (16-ounce) frozen whipped topping, thawed
¼ cup hot fudge topping
¼ cup caramel topping
¼ cup chopped peanuts

Heat oven to 350 F and bake cookies as directed by instructions on package until golden brown. Cool completely, about 30 minutes.
Meanwhile, in medium bowl, beat peanut butter, powdered sugar, cream cheese and milk until smooth.
Next, crumble the baked cookies and snickers bar. Fold the cookies, SNICKERS bar and ½ of the whipped topping into the cream cheese mixture.
Fold into a decorative bowl and top with remaining whipped topping.
Finally, drizzle with the ¼ cup fudge and caramel toppings. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time.





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