Instructions: Preheat oven to 350F.

Combine powdered sugar, peanut butter and vanilla and set aside.

Press one half of the refrigerated cookie dough in the bottom of an ungreased 8 or 9-inch square baking pan. Spread the peanut butter mixture on top. Then crumble the rest of the cookie dough on top, making as even a layer as possible.

Bake 30 to 35 minutes, until golden brown and firm to the touch.

Cool for 30 minutes. Refrigerate 1 hour. Cut into 12 bars.

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