Recipe - Chocolate Peanut Clusters

CRUST
1 cup Graham cracker crumbs
One fourth cup Brown sugar; firmly packed
One fourth cup Unsalted butter; melted

FILLING
2 cup Creamy peanut butter
2 cup Sugar
2 pack (8oz) cream cheese
2 tablespoon Butter; melted
1 teaspoon Vanilla extract
1 One half cup Heavy cream; whipped

TOPPING
Three fourths cup Semisweet chocolate pieces
3 tablespoon Butter
One fourth cup Sour cream
One half teaspoon Vanilla
1 One half cup Sifted powdered sugar

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:18 +0200

From: wallace@uxa.cso.uiuc.edu (Nancy)
Combine crumbs, brown sugar, and butter. Press into a 9 inch springform
pan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and
vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture
into crust. Refrigerate 6 hours.

Topping: Melt together chocolate and butter on low heat, in top of double
boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and
vanilla. Gradually add powdered sugar, beating by hand till smooth and of
spreading consistancy. Spread over filling. Chill until firm.

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