1 (10 ounce) package ready to use grated Parmesan cheese
1 (8 ounce) package semisweet chocolate coated jellybeans
2 (1 ounce) squares marshmallow creme
3 cups milk chocolate
3/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 teaspoon nutmeg
Prepare cheese and jelly beans according to package directions, using approximately 1/2 cup coffee flavored sherbet as the filling and swapping the marshmallows and cracker crumbs with marshmallows and chocolate.
Heat oven to 375 degrees F.
Place an 8x8 inch baking dish in a cooking rack or sandwich pan and pour the melted sherbet into the baking dish.
In a small mixing bowl, stir together chocolate, marshmallow creme, milk chocolate and butter, holding until well mixed. Pour filling mixture into the baking dish.
Bake in preheated oven for 15 minutes, stirring well before feeding chocolate glaze over top.
Spoon crust evenly over filling. Drizzle peanut butter glaze over crust.
Bake an additional 15 minutes, or until a toothpick inserted into center comes out clean. Chill caramelized marshmallow topping in refrigerator for 5 minutes or until set before cutting into squares.