Ingredients

• 3 cups Graham Cracker, Crumbled
• 1 cup Creamy Peanut Butter, warm in microwave for 30 seconds
• 1/4 cup Freshly Brewed Espresso (or very strong coffee)
• 8 ounces Philadelphia Cream Cheese, room temperature
• 8 ounces Whipped Topping, plus more for garnish
• 1 teaspoon Vanilla Extract
• 8 ounces Mini Semi-Sweet Chocolate Chips, plus more for garnish
• 2 tablespoons Butter

Directions

1. Mix graham cracker, peanut butter and espresso until well combined. Set aside. In a separate bowl, combine Philadelphia cream cheese, whipped topping and vanilla extract until smooth.
2. In a medium bowl, microwave chocolate chips and butter on high until melted. Stir every 30 seconds.
3. To assemble, press 1/3 of the graham mixture evenly onto an 8 x 8 inches square cake pan. Spread 1/2 of the cream cheese mixture on top. Followed by another 1/3 of the graham mixture. Then, the rest of the cream cheese mixture. Top with the last 1/3 of the graham mixture. Last, pour the melted chocolate on top and chill for 30 minutes to an hour.
4. To serve, cut into 16 even squares, garnish with a dollop of whipped topping and a few chocolate chips.