Peanut Butter Cup Rocky Road Squares

38-40 reese's peanut butter cups miniatures
1 cup butter or margarine
1 1/4 cups cocoa, divided
2 cups sugar
4 eggs
2 1/2 tsp. vanilla extract, divided
1 3/4 cups all-pourpose flour
1 can (14oz.) sweetened condensed milk
1 jar (7oz.) marshmallow creme
1/2 cup coarsely chopped peanuts


-Heat oven to 350F.
-Line 9X13 baking pan with foil (extended up the sides), grease foil.
-Remove wrappers from peanut butter cups, cut each cup into 4 pieces, set aside.


-Melt butter
-Stir in 3/4 cup cocoa until smooth
-Add sugar, 3 eggs, and 1 tsp. vanilla and blend well.
-Blend in flour and spread in prepared pan
-Bake 15 min.


-Meanwhile, combine sweetened condensed milk remaining egg, and remaining 1 1/2 tsp. vanilla
-Pour over baked layer.
-Return to oven and bake for 20-25 min. or until set.


-Place marshmallow creme by heaping teaspoonfuls over hot surface.
-Allow to soften about 5 minuets; carefully spread over surface.
-Immediately sprinkle peanut butter pieces and peanuts over marshmallow creme.
-Cool completely in pan.
-ENJOY!