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Prep 15min
Total1hr30min
Servings48
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Ingredients
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
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Steps
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.
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