Ingredients
1. 1 package (18-1/4 ounces) chocolate cake mix
2. 1 cup graham cracker crumbs (about 16 squares)
3. 1/2 cup peanut butter
4. 1 egg
5. 3 tablespoons half-and-half cream
6. 1 package (8 ounces) cream cheese, softened
7. 1 jar (11-3/4 ounces) hot fudge ice cream topping
8. 1 package (11-1/2 ounces) milk chocolate chips
9. 1 cup salted peanuts

Directions

1. In a large bowl, combine the cake mix and cracker crumbs. Cut in peanut butter until mixture resembles coarse crumbs. In a small bowl, whisk egg and cream. Add to the crumb mixture just until moistened. Set aside 3/4 cup for topping. Press the remaining crumb mixture into a greased 13-in. x 9-in. baking pan.
2. In a large bowl, beat cream cheese until fluffy. Beat in ice cream topping until smooth. Spread over the crust. Sprinkle with the chocolate chips, peanuts and reserved crumb mixture.
3. Bake at 350° for 25-30 minutes or until set. Cool on a wire rack. Cover; refrigerate at least 4 hours. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Editor’s Note: Reduced-fat peanut butter is not recommended for this recipe.