2/3 cup brown sugar
2 cups flour
1 cup pecans — chopped
2/3 cup butter — melted
2 packages cream cheese — 8 ounces ea- softene
1 cup granulated sugar
1/4 cup flour
1/2 cup milk
1 tablespoon vanilla
1 cup semisweet chocolate chips
3 tablespoons smooth peanut butter
2 cups semisweet chocolate chips
6 tablespoons butter
1/4 cup peanut butter
Crust: Preheat the oven to 350 degrees. Mix the brown sugar, 2 cups flour,
pecans and 2/3 cup butter until the mixture is crumbly. Press into the
bottom of a 9×13 inch baking pan. Bake for 12-15 minutes or until light
golden brown. Set aside while you prepare the filling.
Filling: Reduce the oven temp to 325 degrees. Beat the cream cheese,
granulated sugar, and flour in a large mixer bowl until smooth. Gradually
beat in the milk, eggs, and vanilla. Microwave the 1 cup chocolate chips
in a medium size glass bowl for 30 seconds at a time, stirring in between,
until smooth and creamy. This should take a total of about 2 minutes of
cooking time. Stir the 3 tablespoons peanut butter into the melted
chocolate until well blended. Stir 1 cup of the cream cheese mixture into
the chocolate mixture. Pour the remaining cream cheese mixture over crust.
Pour the chocolate mixture over the cream cheese mixture and swirl the
mixtures with a knife. Bake 35-45 minutes, or until set.
Frosting: Put 2 cups chocolate chips and 6 tablespoons butter in glass
microwave bowl. Melt, stirring every 30 seconds. When smooth and creamy
stir in 1/4 cup peanut butter. Spread over warm bars. Cool bars completely
on wire rack. Refrigerate until firm. Cut into bars.