1 (10 ounce) can semisweet chocolate soft serve cookies, crushed
1 cup water
1/2 cup semisweet chocolate chips
1/2 cup powdered sugar
1/2 cup butter, melted
1 (10 ounce) box cream cheese, softened
2 (20 ounce) cans peeled, roasted peanuts
1 (11 ounce) package hand-made marshmallow creme
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, stir together the chocolate mixture and 1 cup water. Stir in the melted butter. Pour into a 9x13 inch baking pan.
Pour the peanut butter mixture into the pan and spread the rest of the peanut butter on the bottom of the pan. Using wooden picks, decorate the bottom of the pan with the chopped peanuts. Spread half of the chocolate mixture over the peanut butter layer and sprinkle the chocolate mixture over the top.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from the oven and immediately sprinkle the bottom of the pan with marshmallow creme. let cool. Cut into squares that measure 1/2 inch thick and remove parchment paper from the cakes. If liquid is not enough to reach 1/2 inch from the bottom of the cake, increase the muffin size to meet the requirements.
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