Peanut Butter Cheesecake Brownies

Normally I steer clear of recipes using boxed mixes, but I just couldn't resist giving these a try.  I'm a sucker for anything with peanut butter, especially when that peanut butter is mixed with chocolate!  I was short on time and needed something for a potluck and this was easy and fairly impressive looking.  Plus, everyone at the potluck agreed that they were really tasty.  I cut the bars into small squares since they are pretty rich.  If you are feeling like going the extra mile, you could replace the boxed brownie mix with any homemade brownie batter that fits a 9 x 13 inch pan.

PEANUT BUTTER CHEESECAKE BROWNIES
Adapted from Pip and Ebby

INGREDIENTS
19.5 ounce box chocolate fudge brownie mix
8 ounce package cream cheese, softened
14 ounce can sweetened condensed milk
1/2 cup creamy peanut butter
12 ounce package milk chocolate chips
3 tablespoons whipping cream
12 large Reese's Peanut Butter Cups, chopped

DIRECTIONS
1. Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with cooking spray.

2. Prepare the brownie mix according to package directions. Spread the batter in the prepared pan and set aside. In a large bowl, beat cream cheese until fluffy. Add condensed milk and peanut butter and beat until smooth. Spoon the mixture over the brownie batter and spread evenly.

3. Bake for 35-40 minutes or until cheesecake layer is set and edges are golden brown Cool for 30 minutes and refrigerate for 30 minutes.

4. In a small microwaveable bowl, microwave the chocolate chips and whipping cream for 1 minute, or until chips are melted. Stir until smooth. Spread over cheesecake layer. Sprinkle Reese's Peanut Butter Cup pieces over the warm chocolate and refrigerate until completed cooled before cutting into squares.  Store finished bars in the refrigerator.

This post is linked to Sweet Tooth Friday and Sweets for a Saturday.