3/4 c unsalted butter, softened 4 oz. unsweeted chocolate, chopped
3 eggs 1 1/3 c sugar
1/4 tsp. salt 1 tsp. vanilla extract
1 1/4 c all purpose flour
10 snack size peanut butter cups, cut into 1/2 inch pieces
6 oz. cream cheese, softened
1/4 c unsalted butter, softened
1 tsp. vanilla extract
2 1/2 - 3 c powdered sugar
1/2 c creamy peanut butter, room temperature
2/3 c roasted salted peanuts
Heat oven to 325 degrees. Line 8 inch pan with foil and grease. Place butter and chocolate in medium heat proof bowl; place over medium saucepan of barely simmering water. Stir frequently until mixture is melted and smooth. Remove bowl from saucepan; let stand until cooled slightly. In a large bowl beat eggs, sugar and salt at medium speed until blended. At low speed beat in chocolate mixture and vanilla until well blended. Beat in flour junst until incorporated. Gently stir in peanut butter cups. Spread batter in pan.
Bake 40 - 50 minutes or until toothpick comes out with moist crumbs attached. Top may crack during baking. Cool completely on wire rack. Meanwhile, in another bowl beat cream cheese and butter until well blended and smooth. Beat in vanilla. At low speed beat in 2 1/2 cups of powdered sugar until blended and smooth, adding additional powdered sugar if needed to achieve desired spreading consisitency. Stir in peanut butter. Spread over bars and sprinkle with peanuts. Makes 16 bars.