QUADRUPLE LAYER PEANUT BUTTER

30 mini peanut butter cups, CUT IN FOURTHS

2 sticks softened butter

1 cup granulated sugar

4- 8 oz packages cream cheese, softened

1- 3 oz. package cook and serve vanilla pudding

4 eggs

2 tsp baking powder

How to Make It

Preheat oven to 325 degrees. Grease two 9″ pans with shortening, line the pans with

parchment and then grease the parchment. Lightly flour the pans and tap out excess

over the sink.

Cream butter and sugar. Add cream cheese until smooth. Add remaining ingredients except peanut butter cups. Mix again until smooth. Fold in peanut butter cups. Divide batter evenly between 2 pans. Bake 55- 1 hour. Once out of the oven, place immediately in freezer! Cheesecake will deflate forming a nice pocket for the caramel.Turn out frozen cheesecakes and remove parchment. Reline the pan they

were in with enough parchment to hang over the sides of the pan.

Place the cheesecakes back in the pans and return to freezer.

Make the caramel

TWO -14 ounce cans of Eagle sweetened condensed milk

10 T. butter

80 KRAFT caramels

Make the caramel in 2 batches dividing above ingredients. Put 1 can sweetened condensed milk, 5 tbsp. butter and 40 caramels in a bowl. Microwave about 3 mins. until smooth-stir as you go.

Pour caramel evenly over center of frozen cheesecakes. Return cheesecake layers to freezer.

Layer cakes: chocolate, cheesecake and repeat

Frosting Recipe1 2/3 cup Nestle chocolate chips

1 1/2 cups heavy cream

1/2 T. light Karo corn syrup

Put chocolate chips in a bowl. Heat cream in microwave. Pour hot cream over chips and stir. Remove 2/3 cup chocolate mixture into a bowl and add corn syrup to it. Pour this over top of cake for a shiny look. Return cake to freezer.

Pour rest of the ganache into the mixer bowl and whip on high for about 8 mins. until fluffy!! Frost sides of cake with this!

Peanut Butter decorations:

2/3 c. Skippy peanut butter-creamy!

8 T. soft butter

1 c. powdered sugar

Beat pb and butter and slowly add sugar. Beat till smooth. Pipe onto cake using pastry bag or ziploc bag with cut corner.

For Chocolate curls, I melted chocolate onto a cookie sheet and scraped it up when cool using a bench scraper. Youtube has great videos for technique!

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