1 box Betty Crocker brownies, prepared according to box and poured into 9×13 pan lined with nonstick foil. Set aside to make the cheesecake before baking the brownies.
8 ounces softened cream cheese
2 T. soft butter
¼ cup creamy peanut butter
14 ounces sweetened condensed milk
1 T. cornstarch
1 tsp. vanilla
2 cups peanut butter cups, chopped up
1¾ cups milk chocolate chips
¼ cup peanut butter
an additional ¼ cup peanut butter for drizzle
½ cup Reese’s Pieces
Preheat oven to 350 degrees.
Beat the cream cheese, butter and peanut butter until blended and creamy.
Pour in condensed milk, cornstarch, egg, and vanilla.
Carefully fold in peanut butter cups and pour this gently on top of the brownie batter.
Bake 40-45 mins and cool. Then chill in fridge.
Microwave the chocolate chips and ¼ cup peanut butter until smooth.
Spread this on top of the cold cheesecake brownies.
Melt the other ¼ peanut butter and drizzle across the top.
Use a butter knife to swirl it through the chocolate and make a pretty deign.
Top with the Reese’s Pieces.
Chill again before cutting.