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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 48 |
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From a brand name baking magazine. Ingredients:
2 cups sugar |
1/2 cup butter, melted |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups flour |
2/3 cup baking cocoa |
1 cup quick-cooking oats |
1/2 teaspoon baking powder |
1/2 cup chopped salted peanuts |
1 (8 ounce) package cream cheese, softened |
3 eggs |
1 (14 ounce) can sweetened condensed milk |
1/2 cup peanut butter |
1 teaspoon vanilla |
Directions:
1. Heat oven to 350. Grease bottom and sides of 15 x 10 x 1 inch pan with shortening or spray with cooking spray.
2. In large bowl, beat sugar, butter, 2 eggs, 1 t. vanilla, the flour, cocoa, oats, and baking powder with mixer on medium speed until well mixed. Stir in peanuts. In small bowl, reserve 1 1/2 cups oat mixture for topping. Press remaining oat mixture on bottom of pan to form crust.
3. In medium bowl, beat cream cheese on medium speed until smooth. Add 3 eggs, the milk, peanut butter, and 1 t. vanilla. Beat on medium speed, scraping bowl occasionally, until well mixed. Spoon peanut butter mixture over oat mixture in pan; spread evenly to edges of pan. Carefully crumble reserved oat mixture evenly over peanut butter layer.
4. Bake 35-45 minutes or until toothpick comes out clean. Cool completely in pan on wire rack, about 30 minutes. For bars, cut into 8 rows by 6 rows. Store covered in the refrigerator.
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