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1 Pillsbury refrigerated pie crust (from 15-oz. box)
1 box Pillsbury Chocolate Chunk Brownie Mix
1/4 cup REESE'S Peanut Butter Chips
1/3 cup Crisco Pure Vegetable Oil
3 tablespoons water
1 EGGLAND'S BEST egg
1 package cream cheese
1/2 cup Jif Creamy Peanut Butter
1 cup powdered sugar
1 container frozen whipped topping
2 tablespoons Fisher Party Peanuts
2 tablespoons HERSHEY'S Mini Chips Semi-Sweet Chocolate
1. Heat oven to 350°F. Unroll pie crust; place in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie; flute edge.
2. In medium bowl, stir brownie mix, peanut butter chips, oil, water and egg 50 strokes with spoon. Pour batter into crust-lined pie plate.
3. Bake 30 to 40 minutes, covering edge of crust with strips of foil after 15 to 20 minutes, until crust is golden brown and center of brownie is set. Cool slightly, about 20 minutes. Refrigerate 1 hour or until completely cooled.
4. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until smooth. Fold in whipped topping. Spread mixture over brownie. Sprinkle with peanuts and chocolate chips. Refrigerate 30 minutes before serving. Store covered in refrigerator. 10 servings.
i have made this recipe several times and its is to die for with a couple of alterations that i came up with myself!!instead of using a plain pie crust i choose to use peanut butter cookie mix and roll it out as a giant peanut butter cookie crust!!!and instead of topping it with chocolate chips and peanuts i chop up reeses cups and scatter them on top!!!its chocolate peanut utter heaven!!!
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