Carolyn Nowell, Marietta, Georgia
Recipe by Southern Living January 2007

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Recipe Summary test

prep:
30 mins
bake:
45 mins
cool:
1 hr
chill:
30 mins
total:
1 hr 105 mins
Yield:
Makes 24 squares
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line bottom and sides of an 11- x 7-inch baking dish with aluminum foil, allowing edges to overhang 2 to 3 inches. Lightly grease the foil. Press two-thirds cookie dough evenly onto bottom.

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  • Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth; spread evenly over cookie dough.

  • Stir together jam and peanut butter using a fork; dollop evenly over cream cheese mixture, being sure to include corners of pan. Gently swirl jam mixture and cream cheese mixture with a knife; crumble remaining cookie dough evenly over filling. Sprinkle with peanuts.

  • Bake at 325° for 40 to 45 minutes or until cream cheese layer is set and a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; chill in pan at least 30 minutes. Lift edges of foil, and remove from pan; gently peel off foil. Cut into 24 squares. Store in the refrigerator. Remove from refrigerator 1 hour before serving.

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