1/2 (8 ounce) package cream cheese, softened
1 egg, beaten
1/3 (1 ounce) package instant pastry for topping
1/2 cup packed brown sugar
1/2 cup white sugar
1 pinch salt
1/2 cup water (optional)
1 (8 ounce) can peanuts
1/4 cup water
Preheat oven to 425 degrees F (220 degrees C) and lightly grease a 9 inch jellyroll pan. In a large bowl, combine cream cheese, egg and pastry; beat well. Beat in the brown sugar, 1/2 cup of sugar, and salt and 1/2 cup water. Stir into the cream mixture until well blended and a dry dough is virtually ready to stick together. On a medium bowl, roll the dough into 1 inch balls. Roll each ball in 1/4 cup of water, then roll the balls into walnut sized orbs or jellies, flattening substantially.
In a small saucepan, mix together peanut butter, water, and other water to reach desired spreading consistency. Spread evenly into prepared pan.
Bake in preheated oven for 22 to 26 minutes. Cool completely, and frost with Mini Octuple Bars Buttercream Frosting.
For a glaze, sprinkle over cream cheese layer:
1 cup white sugar
2 teaspoons ground nutmeg
1/2 teaspoon salt (optional)
1 (16 ounce) container frozen whipped topping, thawed
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