Recipe: McCall's Adult PB&J Cookie Bars

MCCALL'S ADULT PB&J COOKIE BARS

FOR THE CRUST:
9 ounces chocolate wafer cookies
1/2 cup butter, melted
2/3 cup seedless red raspberry jam
FOR THE FILLING:
3/4 pound (12 oz) cream cheese, softened
2/3 cup creamy peanut butter
1/4 cup sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons flour
FOR THE GLAZE:
1 1/2 cups semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon plus 1 teaspoon light corn syrup

Line 2 (8-inch) square baking pans with foil, extending foil by 2 inches on opposite ends; coat with cooking spray.

TO MAKE THE CRUST:
Preheat oven to 325 degrees F.

Crush cookies into fine crumbs. Add butter; pulse until evenly moistened and crumbly. Divide in half; press onto bottom of prepared pans.

Bake 10 minutes, until set. Let cool completely on wire rack.

Spread 1/3 cup jam evenly over each crust.

Increase oven temperature to 350 degrees F.

TO MAKE THE FILLING:
In bowl, on hi speed, beat cream cheese, peanut butter and sugar until smooth. Beat in eggs, 1 at a time, then vanilla and flour until smooth. Divide in half; spread over jam. Bake 18 to 20 minutes, until top looks dry and set. Cool just until warm.

TO MAKE THE GLAZE:
Heat all glaze ingredients in microwave on high for 1 1/2 minutes; whisk until smooth. Spread half over each peanut butter mixture layer. Let cool to room temperature. Refrigerate at least 4 hours or overnight.

To cut, lift cookie squares out of pans. Cut each into 4 strips. Cut each strip into 4 bars. Halve bars diagonally. Store airtight container up to 2 weeks.

Makes 64 bars
Source: McCalls; December 1998