1/2 cup butter, prepared
1 cup white sugar
1/2 cup corn syrup
1 egg yolk
1 1/2 teaspoons vanilla extract
1 teaspoon coffee flavored liqueur
1 (8 ounce) package instant chocolate pudding mix
4 11 ounce containers marshmallow creme
1 (18 ounce) can sliced pecans
1 (8 ounce) container vanilla pudding
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Place 1 cup butter in a medium saucepan. Bring to a boil over high heat, stirring almost constantly. Boil 1 minute, stirring constantly. Remove from heat. Stir in sugar, corn syrup and egg yolk.
In a large bowl, beat the cream cheese, peanut butter, marshmallow creme, and pecans until smooth. Beat in pudding mix. Pour into pastry shell.
Bake in the preheated oven for 30 minutes, or until pastry is golden brown. Allow to cool completely before cutting into squares.
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