BUCKEYE COOKIE RECIPES

Steps:

• Heat oven to 375°F.
• In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
• Drop dough by slightly rounded tablespoons 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in small bowl, mix peanut butter, powdered sugar and vanilla until well blended. Spread about 1 teaspoon mixture on top center of each cookie.
• In small microwavable bowl, microwave chocolate chips and cream uncovered on High 30 to 45 seconds; stir until smooth. Spoon generous teaspoonful on each cookie; spread gently over peanut butter layer. Allow chocolate to set until firm, about 1 hour. Store covered in refrigerator.

Steps:

• Heat oven to 350°F. Line 9-inch square pan with foil, extending foil over edges.
• In medium bowl, mix Bar ingredients with wooden spoon or hands until well blended (dough will be stiff). Press evenly in bottom of pan.
• Bake 12 to 15 minutes or until edges are set (do not overbake). Cool completely, about 1 hour.
• In medium bowl, beat Filling ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly onto crust. Set aside.
• In small microwavable bowl, microwave Topping ingredients uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds or until melted and smooth. Spread evenly over filling. Refrigerate about 2 hours or until set.
• Use foil to lift from pan; pull foil edges away. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.