PEANUT BUTTER CHOCOLATE BROWNIE BARS

NON-STICK SPRAY
7 OZ BITTERSWEET CHOCOLATE, CHOPPED
1 STICK UNSALTED BUTTER, CUT INTO PIECES
1/4 CUP GRANULATED SUGAR
1/4 TEASPOON SALT
3 LARGE EGGS, LIGHTLY BEATEN
1 TEASPOON VANILLA
1 CUP SALTED DRY-ROASTED PEANUTS


4 OZ CREAM CHEESE, SOFTENED
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CONFECTIONERS SUGAR
1/4 TEASPOON SALT
1/2 CUP CHILLED HEAVY CREAM
1 TEASPOON VANILLA


1 JAR FUDGE SAUCE


PUT OVEN RACK IN MIDDLE POSITION AND PREHEAT OVEN TO 350.  LINE A 9 INCH SQUARE BAKING PAN WITH FOIL, ALLOWING 2 INCHES OF FOIL TO HANG OVER 2 OPPOSITE ENDS OF PAN.  SPRAY FOIL COVERED PAN WITH NON-STICK.


MELT CHOCOLATE WITH BUTTER, SUGAR, AND SALT IN A BOWL SET OVER A PAN OF BARELY SIMMERING WATER, WHISKING OCCASIONALLY, UNTIL SMOOTH.  REMOVE BOWL FROM HEAT AND WHISK IN EGGS AND VANILLA, THEN STIR IN PEANUTS.


POUR BATTER INTO BAKING PAN AND BAKE UNTIL SET AND EDGES ARE SLIGHTLY PUFFED, ABOUT 15 MINUTES.  TRANSFER CAKE TO A COOLING RACK TO COOL COMPLETELY.


BEAT CREAM CHEESE, PEANUT BUTTER, CONFECTIONERS SUGAR, AND SALT IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM UNTIL COMBINED WELL,  ABOUT 4 MINUTES.


BEAT CREAM WITH VANILLA IN A BOWL WITH CLEANED BEATERS AT MEDIUM-HIGH SPEED UNTIL IT JUST HOLDS STIFF PEAKS, THEN GENTLY FOLD INTO PEANUT BUTTER MIXTURE UNTIL JUST COMBINED.


SPREAD MIXTURE EVENLY ON TOP OF CHOCOLATE LAYER AND FREEZE, PAN COVERED WITH FOIL, UNTIL FIRM, ABOUT 2 HOURS.


CAREFULLY LIFT CAKE FROM PAN BY GRASPING OVERHANG.  TRIM AND CUT INTO 8 BARS.  PEEL OFF FOIL AND SERVE WITH FUDGE SAUCE DRIZZLED ON TOP.


MAKES 8 BARS.