| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Bobbie not, Chocolate, Cream chees, Desserts | 15 | Servings | |
INGREDIENTS
| 3/4 | c | Creamy peanut butter; divided |
| 1/4 | c | Butter or margarine; softened |
| 1/2 | c | Firmly packed brown sugar |
| 1 | c | All-purpose flour |
| 1 | pk | Cream cheese; (8 ounce) softened |
| 1/3 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1 | c | Frozen whipped topping; thawed |
| 1 | c | Semisweet chocolate chips; melted |
INSTRUCTIONS
Beat 1/2 cup peanut butter and butter at medium speed with an electric mixer until blended. Add brown sugar, beating unti light and fluffy. Add flour, mixing well. Mixture will be crumbly. Set aside 1 cup mixture for topping. Lightly press remaining peanut butter mixture into an ungreased 13x9" pan. Bake at 350 F. for 8-10 minutes or until golden brown, cool. Beat remaining 1/4 cup peanut butter, cream cheese, sugar nad vanilla at medium speed with an electric mixer until light and fluffy. Fold in whipped topping. Spoon over prepared crust. Drizzle with melted chocolate and cut through filling with a knife to marbleize. Sprinkle evenly with reserved peanut butter mixture. Cover dessert and freeze overnight. Cut into squares to serve. Serves 12-15. http://www.pathfinder.com/ © Copyright 1997 Southern Living. All rights reserved. MC formatting by [email protected] ICQ #12099523 Posted to MC-Recipe Digest by Roberta Banghart <[email protected]> on May 13, 1998
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