Peanutty Chocolate Dessert Bars

• Crust
• 3-1/2 qt. NUTTER BUTTER Medium Cookie Pieces, finely crushed
• 2 cups unsalted butter, melted
• 3 cups NUTTER BUTTER Creme Variegate
• 1 qt. chocolate ganache, warmed
• 1 qt. NUTTER BUTTER Medium Cookie Pieces
• Cream Cheese Layer
• PHILADELPHIA Original Cream Cheese, softened
• 1 cup JELL-O Chocolate Flavor Instant Pudding
• 2 cups heavy cream
• 2 qt. prepared whipped topping
• Garnish
• 1 cup chocolate ganache
• 1-1/2 cups NUTTER BUTTER Medium Cookie Pieces
• 1 qt. prepared whipped topping

1. Crust: Mix crushed NUTTER BUTTER Pieces and butter; press about 3 cups onto bottom of each of 4 foil-lined 13x9-inch pans (or press all onto bottom of 1 lined pan for trial recipe).
2. Bake in 300 degrees F-convection oven 7 min.
3. ; cool.
4. Spread 3/4 cup Variegate over each crust, then cover with 1 cup ganache.
5. Sprinkle each with 1 cup NUTTER BUTTER Pieces.
6. Cream Cheese Layer: Beat cream cheese with mixer fitted with paddle attachment on medium speed 2 min., stopping occasionally to scrape bottom and side of bowl.
7. Add dry pudding mix; beat until well blended.
8. Gradually add cream, beating on low speed until well blended.
9. Fold in whipped topping.
10. Carefully spread about 3-1/2 cups pudding mixture over NUTTER BUTTER layer in each pan.
11. Refrigerate 2 hours.
12. Garnish: Melt ganache; drizzle over desserts.
13. Cut dessert in each pan into 16 (4x1-1/2-inch) bars.
14. Garnish each bar with about 1 tsp.
15. NUTTER BUTTER Pieces and 1 Tbsp.
16. whipped topping.

crust, butter, unsalted butter, butter creme variegate, chocolate ganache, butter, cream cheese layer, philadelphia original cream cheese, heavy cream, chocolate ganache, butter

Taken from www.kraftrecipes.com/recipes/peanutty-chocolate-dessert-bars-133623.aspx (may not work)