Fudgy Peanut Butter Cheesecake Brownies

• Meat

  • 1 tbsp Folgers classic roast instant coffee crystals

• Produce

  • 2 tbsp Cocktail peanuts, salted

• Condiments

  • 1/4 cup Jif creamy peanut butter

• Baking & Spices

  • 1 cup Powdered sugar
  • 1 jar Smucker's simple delight hot fudge topping
  • 1 1/2 cups Topping, frozen whipped

• Snacks

  • 1 1/2 cups Peanut butter sandwich cookies

• Dairy

  • 1/4 cup Butter
  • 1 (8 oz. package Cream cheese

• Liquids

  • 1/2 tsp Water

Found on folgerscoffee.com

Ingredients

• 1 1/2 cups crushed peanut butter sandwich cookies (about 14 cookies)
• 1/4 cup butter, melted
• 1 jar Smuckers® Simple Delight™ Hot Fudge Topping, divided
• 1 tablespoon Folgers Classic Roast® Instant Coffee Crystals
• 1/2 teaspoon water
• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 1 1/2 cups frozen whipped topping, thawed
• 1/4 cup Jif® Creamy Peanut Butter
• 2 tablespoons salted cocktail peanuts, chopped
• LINE 9-inch square baking pan with foil. Mix cookie crumbs and butter in small bowl. Press mixture onto bottom of prepared pan. Place 1/4 cup hot fudge topping in heavy-duty resealable plastic bag. Cut small corner off bottom of bag. Drizzle over crust. Place 2 tablespoons hot fudge topping in another heavy-duty resealable plastic bag. Reserve for garnish.
• DISSOLVE coffee crystals in water in small bowl. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in coffee mixture, remaining hot fudge topping, powdered sugar and whipped topping just until combined. Spread evenly over crust.
• PLACE peanut butter in heavy-duty resealable plastic bag. Cut off small corner off bottom of each bag. Drizzle peanut butter and hot fudge topping over cream cheese mixture. Sprinkle with peanuts. Freeze for 2 hours.

Directions

• LINE 9-inch square baking pan with foil. Mix cookie crumbs and butter in small bowl. Press mixture onto bottom of prepared pan. Place 1/4 cup hot fudge topping in heavy-duty resealable plastic bag. Cut small corner off bottom of bag. Drizzle over crust. Place 2 tablespoons hot fudge topping in another heavy-duty resealable plastic bag. Reserve for garnish. DISSOLVE coffee crystals in water in small bowl. Beat cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in coffee mixture, remaining hot fudge topping, powdered sugar and whipped topping just until combined. Spread evenly over crust. PLACE peanut butter in heavy-duty resealable plastic bag. Cut off small corner off bottom of each bag. Drizzle peanut butter and hot fudge topping over cream cheese mixture. Sprinkle with peanuts. Freeze for 2 hours.