Peanut Butter Brownies by Teri Swarts

Graham Cracker Crust:
1/2 cup butter, softened
1/2 cup graham cracker crumbs
1/4 cup sugar

Combine all and press int a 13 x 9″ backing pan. Bake at 350F 10-12 minutes. Cool on wire rack.

Brownie Layer
4 cups all purpose flour
1-1/2 cups dry milk
4 cups sugar
1 cup Hershey’s plain cocoa
1 1/2 tsp. baking powder
1 tsp. salt
1 egg beaten
1/3 cup water
1/2 cup margarine, melted
1 tsp. vanilla extract

Mix well. Add 6 oz. chocolate chunks.
Spread evenly over graham cracker crust, and back at 350F until toothpick comes out clean, approximately 15-20 minutes. Cool.

Peanut Cream Frosting
1 cup creamy peanut butter
12 oz. frozen whipped topping, thawed

Warm peanut butter in microwave for 30 seconds. Gradually fold in whipped topping. Spread over cooled brownies and refrigerate for 1 hour. Sprinkle 1/2 cup cashews and sliced Reeses peanut butter cups (3-4 large peanut butter cups) on top. Cut into squares and serve.