Ingredients
3/4 cup cold butter, cubed
2 1oz. squares semi-sweet chocolate
1 1/2 cups graham cracker crumbs
1 cup flaked coconut
1/2 cup salted peanuts
1/4 cup toasted wheat germ
2 packages cream cheese, softened
3/4 cup sugar
2/3 cup chunky peanut butter
1 teaspoon vanilla extract
4 1oz. squares semi-sweet chocolate
1/4 cup butter
Preparation
In a microwaveable bowl, heat butter and chocolate on high for 1 minute; stir. Microwave 30-60 seconds longer or until melted; stir until smooth. Stir in the cracker crumbs, coconut, peanuts and wheat germ. Press into a greased 13"x9"x2" dish. Cover and refrigerate for at least 30 minutes. In a small mixing bowl, combine filling ingredients; mix well. Spread over crust. Cover and refrigerate for at least 30 min. In a microwave safe bowl, heat chocolate and butter on high for 45 seconds; stir. Microwave 30 seconds longer or until melted; stir until smooth. Pour over filling. Cover and refrigerate for at least 30 min or until the topping is set. Cut into squares. Refrigerate leftovers.
