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| 1 1/2 Tasse | graham cracker crumbs |
| 3 Esslöffel | sugar |
| 1/4 Tasse | Butter Flavor Crisco melted |
| 1 Esslöffel | milk |
| 1 Packung | Cream Cheese ( 3 oz. ) softened |
| 1/4 Tasse | peanut butter Creamy |
| 1/4 Tasse | sugar |
| 1 | egg |
| 1/2 Tasse | Nuts, chopped ( optional ) |
| 1/4 Tasse | chocolate chips semisweet |
| 1 Teelöffel | Butter Flavor Crisco |
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1. Heat oven to 350.
2. For Base: combine crumbs and 3 tablespoons sugar in a small bowl. Combine melted Butter Flavor Crisco and 1 tablespoon milk. Stir into crumbs. Press lightly into an 8 x 8 x 2 inch pan. Bake at 350 for 20 to 22 minutes.
3. For Filling: beat cream cheese and peanut butter in a small bowl at medium speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4 cup milk and egg. Beat well. Stir in chopped nuts. Spread over baked crust. Return to oven. Bake 20 to 22 minutes, or until set.
4. For Drizzle: melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2 inch squares. Cover. Store in refrigerator.
David Knight
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