Creamy Peanut Butter Jammies

1. 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. 2

   Lightly grease the foil.

3. 3

   Press two-thirds of the cookie dough evenly onto bottom of pan.

4. 4

   Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth.

5. 5

   Spread mixture evenly over cookie dough.

6. 6

   Stir together jam and peanut butter using a fork.

7. 7

   Dollop evenly over cream cheese mixture, being sure to include corners of the pan.

8. 8

   Gently swirl jam mixture and cream cheese mixture with a knife.

9. 9

   Crumble remaining cookie dough evenly over filling.

10. 10

    Sprinkle with chopped roasted peanuts.

11. 11

    Bake at 325F for 40 to 45 minutes or until cream cheese layer is set and a wooden toothpick inserted in center comes out clean.

12. 12

    Cool in pan on wire rack 1 hour; chill in pan at least 30 minutes.

13. 13

    Lift edges of foil, and remove from the pan; gently peel off foil.

14. 14

    Cut into 24 squares.

15. 15

    Store in the refrigerator.

16. 16

    Remove from refrigerator 1 hour before serving.

17. 17

    Preparation time does not include 1 hour cooling time or 30 minutes of chill time.

* Per serving · 4 servings · Values may vary.

No additional tips available.