2 cups peanuts, cut into 1/3 inch strips
3 tablespoons margarine
1 (8 ounce) package cream cheese, room temperature
1 cup carrots, halved
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons brewer chocolate
2 eggs
2 teaspoons vanilla extract
2 teaspoons butter flavoring
2 cups butter or margarine, melted
1 cup milk
1 teaspoon vanilla extract (optional)
1 (25 ounce) can condensed cream of peanut butter
Preheat oven to 375 degrees F. Place a layer of baking sheet in bottom of 9x13 inch baking pan.
In a large mixer bowl, combine the nougat: peanuts, margarine, carrot, salt, baking powder, chocolate, eggs, vanilla, butter and milk. Mix together with instrument in order. Spread mixture onto baking sheet, and pat up edges to seal.
Bake in the preheated oven 15 minutes, stirring every 10 minutes. Cool completely. Remove from oven.
To make the frosting: In a medium saucepan, pour 1/3 cup margarine over the top of the pie. Cook stirring occasionally, constantly stirring, until the margarine is completely melted. Remove from heat. In a small bowl, beat cream cheese and carrots until fine. Mix cream cheese mixture into nut mixture alternately with melted margarine. Blend into the chilled pie. Chill almost to room temperature. Cut into bars.
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