This is not to be confused with my Prize-winning Peanut Butter Pie that is also posted on here. This is a different version. I also make this in a 9 x13 or 8 x 11 without the pie crust and cut into squares to feed a crowd since pies only serve 8.
Ingredients:
1 refrigerated pie crust (like Pillsbury), softened as directed on box
1 box (15.5 oz) Pillsbury Chocolate Chunk Brownie Mix or your favorite brownie mix
1/4 cup Reese's peanut butter chips
1/3 cup Crisco Oil
3 tablespoons water
1 egg
8 oz. cream cheese, softened
1/2 cup peanut butter (creamy)
1 cup powdered sugar
8 oz. cool whip, thawed
2 tablespoons chopped peanuts
2 tablespoons mini chocolate chips
Directions:
Heat oven to 350
Unroll pie crust, place in ungreased 9 inch glass pie plate; flute edge
In medium bowl, stir brownie mix , peanut butter chips, oil, water and egg 50 strokes with spoon.
Pour batter into pie plate
Bake 30 - 40 min, covering edge of crust with strips of foil after 15-20 minutes, until crust is golden brown and center of brownie is set.
Cool slightly about 20 minutes
Refrigerate 1 hour or until completely cooled
In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth.
Fold in cool whip, spread mixture over brownie.
Sprinkle with peanuts and chocolate chips.
Refrigerate 30 minutes before serving.
Store covered in refrigerator.
~~~Come on in for a little taste of Southern Hospitality~~~
~~~love my little black apron ~~~
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