1-1/2 sticks (12 T) unsalted butter, divided
6 1-oz squares semisweet chocolate, chopped, divided
1 C flaked coconut
1-1/2 C graham cracker crumbs
1/2 C finely chopped dry roasted peanuts
2 8-oz packages cream cheese, softened
3/4 C granulated sugar
1/4 C peanut butter
1 t vanilla extract
Lightly spray a 9×13 baking dish with cooking spray.
In medium-sized bowl, melt 1 stick butter with 2 oz chocolate.
Combine coconut, crumbs, and peanuts. Add chocolate-butter mixture, stirring until ingredients are moistened. Press into the bottom of the baking dish and refrigerate while preparing next layer.
In food processor or with electric mixer, combine cream cheese, sugar, PB, and vanilla, mixing until smooth. Scrape the mixture over the crust and smooth with a spatula. Refrigerate.
In medium-sized bowl, melt 1/2 stick (4 T ) butter with 4 oz chocolate. Pour over cream cheese layer, spreading gently with spatula. Let set several hours in fridge before cutting. Store in fridge.
Makes 24 260-calorie bars.