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1
For first layer, in a medium mixing bowl combine 1/2 cup melted butter or margarine and granulated sugar.
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2
Add chocolate wafer crumbs; mix well.
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3
Press mixture into the bottom of an ungreased 8x8x2-inch baking pan; chill about 20 minutes or until firm.
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4
For second layer, in a large mixing bowl beat cream cheese and 1/4 cup butter or margarine with an electric mixer on medium speed until mixture is fluffy.
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5
Add the 1/3 cup powdered sugar; beat until combined.
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6
Stir in chopped pecans and the 1 teaspoon vanilla.
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7
Spread over crumb layer.
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8
Chill about 30 minutes or until set.
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9
For third layer, beat peanut butter and half of the 1 cup powdered sugar until combined.
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10
Add 1 tablespoon of the milk and the 1/2 teaspoon vanilla.
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11
Beat until smooth.
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12
Gradually add remaining powdered sugar, beating until smooth.
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13
Add additional milk, if necessary, to make of spreading consistency.
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14
Spread over cream cheese layer.
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15
Drizzle with Chocolate Drizzle (See recipe below).
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16
Arrange pecan halves on drizzle.
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17
Cover and chill at least 2 hours before serving.
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18
Chocolate Drizzle: Heat 1/3 cup milk chocolate pieces and 1/2 teaspoon shortening in a small saucepan over low heat until melted, stirring occasionally.
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19
Make-Ahead Tip: Up to 3 days ahead, prepare bars.
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20
Place in an airtight container and store in the refrigerator.
