Directions

• In a small bowl, combine crust ingredients. Press onto the bottom of
• a 13-in. x 9-in. baking pan coated with cooking spray. Bake at
• 350° for 8 minutes or until golden brown. Cool on a wire rack.
• Meanwhile, combine the nuts, honey and cinnamon. Transfer to a baking
• sheet lined with parchment paper and coated with cooking spray. Bake
• at 350° for 5-7 minutes or until toasted and fragrant, stirring
• occasionally. Cool completely. Crumble mixture and set aside.
• In a small bowl, beat the cream cheese, peanut butter, butter,
• confectioners' sugar and honey until smooth. Beat in the egg,
• vanilla and maple flavoring. Combine flour and baking powder;
• gradually add to creamed mixture. Spread over cooled crust. Bake for
• 14-16 minutes or until set.
• Sprinkle nut mixture over warm filling; press in slightly. Drizzle
• with melted chocolate. Cool completely on a wire rack. Chill for 2
• hours or until firm. Cut into bars. Refrigerate leftovers. Yield: 24
• servings.