1 3/4 c. unsifted flour
1 1/2 c. powdered sugar
1/2 c. unsweetened cocoa
1 c. cold butter
1 (8 oz.) pkg. cream cheese, softened
3/4 c. peanut butter
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 egg
2 tsp. vanilla
1/2 c. chopped peanuts

Heat oven to 350 degrees. In large bowl combine flour, sugar, and cocoa. Cut in butter with pastry blender until crumbly (will be dry). Reserve 2 cups crumb mixture. Press remainder firmly in 15 x 10 inch jelly roll pan. Bake 15 minutes.

In large mixer bowl, beat cheese and peanut butter until fluffy. Gradually beat in condensed milk. Add milk and vanilla; mix well. Pour over crust. Combine peanuts with reserved crumb mixture. Sprinkle evenly over cheese mixture. Bake 20 minutes or until edges are bubbly. Cool and chill. Cut into bars. Store covered in refrigerator. Makes 36-48 bars.