Reese's Peanut Butter Goodness....

I'm sitting at work and I am like 87.5% distracted right now.  Let me just say, that this Reese's goodness I'm blogging about, I brought it into work today and let me just say it was devoured in 2 seconds by my co-workers. Shout out to Emily, Hailey, and Corin, ya haas cats.  I can't believe it is already August 9th and summer break has basically come and gone already.  Ahhhhh!  But here at the country club, I can only eat so many nachos and cheese and pizzas.  I'm ready to move on from that.  Also, I am now a proud member of the I joined gym Planet Fitness in Newport.  It's going to be fabulous!  Only $10.00 a month AND it's open 24 hours/7 days a week. WOOO!  I've missed a real gym sooo much.  Going on runs and doing simple things at my house just wasn't cuttin' it.  And to end this, I would definitely like to mention that the US Women's Soccer team plays today in the Gold medal round of the Olympics! 'Murica!!!

Ingredients:

CRUST 9 graham crackers - crushed 1/3 cup melted butter 1/3 cup sugar FUDGE LAYER 14 oz sweetened condensed milk 3 cups milk chocolate chips 1/4 teaspoon salt 2 teaspoon vanilla 1 (8 oz) bag mini Reese's PEANUT BUTTER MOUSSE 1 cup peanut butter 1 cup powdered sugar 8 oz cream cheese - room temperature 1 1/2 cup cool whip 1/4 melted chocolate for drizzle
Directions: -For crust: Mix all ingredients for crust together and press in the bottom of a springform pan. Bake at 350 for 8 minutes. Set aside. -For fudge layer: Mix all ingredients for fudge layer(besides Reese's minis) together over medium low, stirring until chips are melted and smooth. Spread over your graham cracker crust. -Press the Reese's minis into the fudge. -For peanut butter mousse: Mix peanut butter, cream cheese and powdered sugar together in a bowl with a hand mixer until combined and smooth. Fold in your Cool Whip. Spread on top of your fudge. -Drizzle with melted chocolate if desired. ---Chill for at least an hour before serving.