Ingredients

• 1 sheet of puff pastry (1/2 of a 17.3 ounce package), thawed
• 1/2 cup peanuts, coarsely chopped
• 4 ounces Philadelphia Cream Cheese, softened
• 4 ounces peanut butter, natural with no added sugar
• 1/2 cup confectioners sugar
• 1 teaspoon vanilla
• 4 ounces dark chocolate morsels
• 1 tablespoon unsalted butter
• 3 tablespoons heavy cream

Directions

1. Preheat oven to 375 degrees.
2. Line a large baking sheet with parchment paper.
3. Lay the thawed sheet of puff pastry onto the parchment paper. Scatter the peanuts on top and press lightly to embed slightly into the pastry.
4. Bake for 15-18 minutes until puffed and lightly browned.
5. In medium bowl, beat cream cheese, peanut butter, confectioners sugar and vanilla until well combined.
6. Spread cream cheese mixture on top of cooled pastry crust.
7. Place chocolate, butter and cream in top of double boiler and heat, stirring frequently, over barely simmering water until chocolate and butter are melted and ganache is smooth and creamy.
8. Pour chocolate ganache over cream cheese mixture and spread evenly.
9. Chill for a couple of hours. Cut into desired size bars and serve. Keep leftover bars in the refrigerator.