Creamy Peanut Butter Jammies

From Southern Living January 2007.

• Ready In: 1 hr 15 mins
• Yields: 24 squares

Ingredients

• 1 (16 1/2ounce) package  refrigerated  peanut butter cookie dough
• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup sugar
• 1  large egg
• 1  teaspoon vanilla extract
• 1⁄3 cup  seedless strawberry jam
• 1⁄3 cup chunky peanut butter
• 1⁄3 cup  chopped roasted peanuts

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.