1 pouch peanut butter cookie mix
3 Tbsp vegetable oil
1 Tbsp water
1 egg
Filling
1 cup butter, cut into small pieces
1 cup packed brown sugar
1 1/2 cups lightly crushed potato chips
1 cup salted peanuts
Topping
1 bag (12 oz) semisweet chocolate chips
Heat oven to 350. Spray bottom and sides of 13x9 dish with cooking spray. In bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 10 minutes or just until dough is set. Meanwhile, melt butter over medium heat. Stir in brown sugar. Heat to boiling, stirring frequently. Boil 1 minute, stirring constantly. Sprinkle potato chips and peanuts over partially baked cookie base. Pour brown sugar mixture over chips and peanuts. Bake 15 minutes longer or until surface is bubbly. Sprinkle chocolate chips evenly over chips and peanuts; return to oven for 2 minutes to soften chocolate. Spread chocolate over filling. Cool completely, about 2 hours. Refrigerate 30 minutes or until chocolate is set. Store covered at room temperature.
Makes 32 bars
