Instructions: 1. Heat oven to 350F (180C).

2. For base, combine crumbs and 3 tablespoons (45 mL) sugar in small bowl. Combine melted Golden Crisco Shortening and one tablespoon milk. Stir into crumbs. Press lightly into 8 x 8 x 2-inch (2 L) pan. Bake at 350F (180C) for 20 to 22 minutes.

3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add 1/4 cup (50 mL) sugar, 1/4 cup (50 mL) milk and egg. Beat well. Stir in chopped nuts. Spread over baked crust. Return to oven. Bake 20 to 22 minutes, or until set.

4. For drizzle, melt chocolate chips and Golden Crisco Shortening on very low heat or at 50% (MEDIUM) power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch (5 cm x 5 cm) squares. Cover. Store in refrigerator.

Makes 16
squares.

Hint: Graham cracker crumbs can be made using a food processor or rolling pin. Store extra crumbs in tightly covered container.

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