Crust:

• 1 1/2 cups crushed vanilla wafers
• 3 Tbsp granulated sugar
• 1/4 cup melted unsalted butter or margarine
• 1/2 cup coarsely chopped dry-roasted, skinned peanuts

Filling:

• 1 package (8 ounce) softened cream cheese (reduced fat ok)
• 1/2 cup creamy peanut butter
• 1/4 cup packed light brown sugar
• 1/4 cup milk
• 2 large eggs
• 1 cup dry-roasted coarsely chopped skinned peanuts

Topping:

• 1 cup butterscotch baking chips
• 2 tsp. unsalted butter
• 1 cup dry-roasted coarsely chopped, skinned peanuts

For the filing, combine cream cheese, peanut butter, sugar, milk and eggs in a mixing bowl and beat until fluffy. Stir in the peanuts. Spread evenly over the prepared crust. Bake at 350 degrees for 20-25 minutes or until set.

Meanwhile, combine the chips and unsalted butter and melt the chips stirring constantly over low heat in a small pan. Keep warm. When squares are cooked, drizzle the mixture over the top in a zig-zag pattern. Sprinkle with peanuts and chill, covered in the refrigerator. When ready to serve, cut into 12 squares and enjoy. Keep any leftovers covered in the refrigerator up to 3 days. Note: Can also be served with dollops of whipped topping, whipped cream or frozen yogurt.

Yield: 12 Squares