1 1/2 c. confectioners' sugar
1 3/4 c. unsifted flour
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
1 egg
2 tsp. vanilla
1/2 c. chopped peanuts

In large bowl, combine flour, sugar, and cocoa. Cut in butter (will be dry). Reserving 2 cups crumb mixture, press the remainder into bottom of 15 x 10 inch jelly roll pan. Bake 15 minutes. In large mixer bowl, beat cheese and peanut butter until fluffy. Gradually beat sweetened condensed milk. Add egg and vanilla; mix well. Pour over crust. Combine peanuts with reserved crumb mixture. Sprinkle over cheese mixture. Bake 20 minutes until bubbly look; chill. Cut into bars. Store, covered, in refrigerator. 36 to 48 bars.