6 Tbsp (3/4 stick) unsalted butter, at room temperature
1 cup packed dark-brown sugar
1 tsp vanilla extract
1/2 cup coarsely chopped PLANTER'S Dry-Roasted Peanuts
2 pkg (8 ounces each) PHILADELPHIA Cream Cheese, softened
2/3 cup sugar
1/3 cup all-purpose flour
1-1/2 cups all-purpose flour
6 Tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1-1/3 cups sugar
2/3 cup creamy peanut butter
1 cup milk
2 pkg (2.8 ounces each) chocolate mousse mix
1 cup milk
1/3 cup chopped PLANTER'S Dry-Roasted Peanuts
1/3 cup chopped chocolate chunks
3/4 cup prepared caramel topping
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Let's Make It
Preheat oven to 350°F. Prepare nonstick foil. Line 13x9-inch baking pan with one of the prepared foil sheets, extending up the long sides and over short ends.
BROWNIE: Mix flour, cocoa, baking powder and salt in a bowl. Beat butter, sugar and vanilla in a medium-size bowl until creamy. Beat in eggs, one at a time. On low, beat in flour mixture. Stir in peanuts. Spread into pan; level top.
CHEESECAKE: Beat cream cheese in a medium-size bowl on medium speed until smooth. Add sugar, eggs and flour and beat to incorporate. Place mixture in large plastic bag; snip off end. Pipe over blondie layer to cover, gently spreading to smooth top.
BROWNIE: Stir flour, cocoa, baking powder and salt in a medium-size bowl. Beat butter and sugar in second bowl until light and fluffy. Beat in eggs one at a time. Beat in peanut butter until well blended. On low speed, beat half flour mixture, then half milk, into butter mixture. Repeat. Place mixture in large plastic bag; snip off end. Pipe over cheesecake layer to cover, gently spreading to smooth top. Place second prepared foil "tent" over top, crimping edges. Do NOT let foil touch top of batter.
Bake at 350°F, covered, for 1 hour; remove foil and bake 25 to 30 more minutes. Refrigerate at least 2 hours or up to 24 hours.
GARNISH: Prepare chocolate mousse mixes as packages direct, using only 1 cup milk total. Spread smoothly onto top of bar. Cut into 32 pieces. In a small bowl, combine chopped peanuts and chocolate chunks. Stir in caramel topping. Spoon over individual pieces and serve. Store in refrigerator.