I found the original recipe in the Cooking Light magazine. I'm going to list the recipe as it was published first, then I'll explain all the modifications I made.
Ingredients:
1 (14 ounce) can fat-free sweetened condensed milk, divided.
3/4 cup semisweet chocolate chips
2 tablespoons unsweetened dark cocoa powder
1/4 teaspoon instant coffee granules
1 teaspoon vanilla extract, divided
3/4 cup peanut butter chips
1 tablespoon peanut butter
1/4 cup salt, dry-roasted peanuts, coarsely chopped
Instructions:
1. Line an 8 inch square baking dish with wax paper.
2. Place 9 tablespoons milk in microwave safe bowl.
3. Add chocolate chips, cocoa, and coffee.
4. Microwave at high for 1 minute or until melted.
5. Stir in 1/2 teaspoon vanilla.
6. Spread into prepared pan.
7. Combine the remaining milk, peanut butter chips, and peanut butter in microwave safe bowl.
8. Microwave on high for 1 minute or until melted.
9. Stir in remaining 1/2 teaspoon vanilla.
10. Spread evenly over chocolate layer.
11. Sprinkle with peanuts.
12. Cover.
13. Chill for 2 hours.
14. Enjoy.
Mark's Notes:
1. I did not use the coffee.
2. I doubled everything else.
3. I used a 9 x 13 baking pan rather than an 8 x 8 baking pan.
4. I did not use peanuts. I used chopped pecans. I sprinkled half with pecans for Trish and I. I left the other side plain for the kids.
5. After placing in refrigerator, I realized 1 hour later that I forgot to cover it. So, I covered it.
6. Then I realized when it was done that I used parchment paper instead of wax paper. In the refrigerator, I don't think it will make a huge difference whether wax paper or parchment paper is used. In the oven, it makes a huge difference, parchment paper needs to be used in the oven.
7. Here is the link to the Cooking Light recipe:
