|
Heat oven to 350. Make cookies as directed on pouch, using oil water and egg. Bake and cool as directed. Cut each cookie into fourths.
Melt butter and brown sugar in 1 qt. saucepan over medium heat, stirring frequently, until mixture is smooth. Stir in peanut butter until well blended. Refrigerate 30 minutes.
Beat whipping cream in chilled medium bowl with mixer on high speed, until soft. Fold whipped cream into peanut butter mix.
Place half cookie pieces in bottom of 2 qt. bowl. Spoon 1/2 peanut butter mixture over cookies. Top with remaining cookies and peanut butter mixture. Cover and refrigerate at least 2 hours. Sprinkle with peanuts.
|
