Creamy Peanut Butter Jammies

Ingredients

• 8 oz cream cheese softened
• 1 large eggs 
• 0.3 cup chunky peanut butter 
• 16.5 oz peanut butter cookie dough refrigerated
• 0.3 cup roasted peanuts chopped
• 0.3 cup strawberry jam seedless
• 0.5 cup sugar 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• wire rack
• baking pan
• hand mixer
• aluminum foil

Directions

1. 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.
2. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth; spread evenly over cookie dough.
3. 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.
4. Sprinkle with peanuts.
5. 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.
6. Cut into 24 squares. Store in the refrigerator.
7. Remove from refrigerator 1 hour before serving.