Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

From Southern Living January 2007.

Ingredients Nutrition

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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