INGREDIENTS
1 Cup creamy peanut butter
1/2 Cup granulated sugar
1/2 Cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 Cups all purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3-4 Tablespoons hot water (enough to dampen the dough)
8 oz softened cream cheese
3 Tablespoons granulated sugar
25 pieces favorite leftover Halloween chocolates
DIRECTIONS
1. Preheat oven to 350 degrees F. In stand mixer, beat peanut butter and sugars until well combined. Add egg and vanilla to combine.
2. In mixing bowl, mix flour, baking powder, baking soda and salt to combine. Slowly add to wet ingredients then pour in hot water. Press half of dough into an 8×8 inch baking pan lined with foil and sprayed with cooking spray.
3. In another bowl mix the softened cream cheese and sugar until smooth then layer over peanut butter dough. Cut up chocolates and layer over cream cheese then top with remaining peanut butter cookie dough. Bake for 25-30 minutes or until cookie turns golden brown. Remove and let cool completely then cut into squares.
METHOD
First, I combined a cup of peanut butter with 1/2 cup each of granulated and brown sugars. Then, I beat in an egg and some vanilla.
Add in the combined dry ingredients to the peanut butter/sugar mixture. 
Pour in tablespoons of hot water (about 4) until the dough is dampened enough to hold together. 
Line a 9 X 9 inch baking pan with foil and then spray it with non-stick cooking spray.
Dump half of the peanut butter cookie dough into the pan. It will be a little crumbly.
Then press the dough into the bottom of the pan.
Now for the cream cheese layer. Combine 8 oz. of cream cheese with a few tablespoons of sugar, just to sweeten it a bit. Then mix together until smooth.
Spread the cream cheese evenly over the cookie dough in the pan.
Next, gather some leftover Halloween candy, the equivalent of 25 snack-sized pieces.
Roughly chop the candy and distribute the pieces over the cream cheese mixture. I also sprinkled on some Reese’s pieces that I had leftover from the Owl Cupcakes that I made for our Halloween Party. 
Top with the remaining cookie dough and press it down. Then bake at 350 degrees for 25-30 minutes until golden brown. 
You want to let these cool completely before removing them from the pan so that they hold their shape and are easier to cut into neat squares. I first pulled them while still warm (I couldn’t wait for a taste!) and they quickly began to spread out, so I returned them to the pan until they had cooled completely. 
Check out this ooey-gooey, peanut buttery, chocolaty, caramel-drenched, cream cheesy cookie bar! Mmmm. 
I ate half of a bar just to satisfy my curiousity (that’s my story and I’m stickin’ to it!) after I cut them and then took a break. I came back a couple of hours later to finish off the other half. It was so rich that I have to admit feeling a little sick afterward…but not so sick that I wasn’t glancing at them from across the room, contemplating another, a mere hour later. Instead of giving in to temptation, I decided that they were far too dangerous to keep around. I promptly wrapped up 5 of them to give away to a friend and cut the rest into smaller pieces for my husband to take to work and share. As you can tell from the picture below, due to the gooey, chunky texture of these cookies, they look nicer when cut into larger squares. My husband’s co-workers didn’t seem to mind the messy cookies. They cleaned the plate!
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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