Chocolate Peanut Delight

1 (18.25 ounce) box chocolate cake mix
1/2 cup butter or margarine, melted
1/4 cup milk
1 egg
1 cup chopped peanuts, divided
8 ounces cream cheese, softened
1 cup peanut butter
1 cup confectioners’ sugar
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1 (16 ounce) container frozen whipped topping, thawed, divided
1/2 cup semisweet chocolate chips
4 1/2 teaspoons butter or margarine
1/2 teaspoon vanilla extract

In a mixing bowl, combine dry cake mix, butter, milk and egg. Add 3/4 cup of peanuts. Spread into a greased 13 x 9 x 2-inch baking pan.

Bake at 350 degrees F for 30 minutes or until a wooden pick inserted near the center comes out clean. Cool on a wire rack.

In a mixing bowl, beat the cream cheese, peanut butter, sugar, condensed milk and vanilla extract until smooth. Fold in 3 cups whipped topping.

Spread over the crust; top with the remaining whipped topping and peanuts. In a microwave-safe bowl, heat chocolate chips and butter on high for 1 minute or until melted. Stir in vanilla until smooth; drizzle over cake. Refrigerate for 2-3 hours before cutting.

Yield: 12-15 servings