Peanut Crumble Bars

 

2

cups sugar

1/2

cup butter or margarine, melted

2

eggs

1

teaspoon vanilla

1 1/2

cups Gold Medal® all-purpose flour

2/3

cup baking cocoa

1

cup quick-cooking oats

1/2

teaspoon baking powder

1/2

cup chopped salted peanuts

1

package (8 oz) cream cheese, softened

3

eggs

1

can (14 oz) sweetened condensed milk

1/2

cup peanut butter

1

teaspoon vanilla

• 1 Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 15x10x1-inch pan with shortening or spray with cooking spray.
• 2 In large bowl, beat sugar, butter, 2 eggs, 1 teaspoon vanilla, the flour, cocoa, oats and baking powder with electric 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 teaspoon 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 to 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 refrigerator.