Crust:
9 ounces Pillsbury Peanut Butter Cookie Dough

Pat cookie dough into a nonstick foil lined 8×8 pan.  Preheat oven to 325.




Filling:
2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
9 ounces mini Reese’s peanut butter cups cut into quarters (plus a few extra for garnish later)
 
Topping:
2 oz. chocolate chips

Method:
Beat
cream cheese until it is very smooth, about 3 minutes. Add in
granulated sugar until the mixture is combined. Add eggs, one a time and
continue beating. Add sour cream and vanilla extract until fully
combined. Fold the cut pb cups into mixture and spread evenly into pan.

Bake
until the edges are set but the middle still jiggles slightly when the
pan is shaken slightly, 40-45 minutes, rotating the pan halfway
through baking.
Place the pan on a cooling rack and
allow the bars to cool for 2 hours. Cover with aluminum foil and
refrigerate for at least 3 hours, and up to 24 hours.

Using the
overhanging foil, lift the bars from the pan. Gently remove the foil and
cut into bars. Melt chips in microwave and drizzle across bars. Top
with another quarter of peanut butter cup! Mmmmm