Ingredients
3/4 cup Soda Fountain® Malted Milk Powder
2 cups chocolate sandwich cookies (crushed)
1/2 cup chopped peanuts (optional)
1/4 cup sugar
1/2 cup (1 stick) butter or margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 3/4 cups cold milk (divided)
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding
3/4 cup Soda Fountain® Malted Milk Powder
1/2 peanut butter (creamy or chucky)
1 tub (8 oz.) Whipped Topping

How to make
Mix crushed cookies, chopped peanuts, sugar and butter in 13 x 9-inch dish; press firmly onto bottom of dish. Refrigerate until ready to use.

Beat cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add 1/2 cup of the milk, beating until well blended. Add remaining milk, dry pudding mixes and malted milk powder. Beat on low speed 2 minutes or until well blended. Fold in the peanut butter until blended. Gently stir in half of the whipped topping. Pour over crust.

Refrigerate 2 hours or until set. Spread remainder of whipping topping. Sprinkle with 3-4 crushed cookies and sprinkle with malt powder. Cut into 24 bars. Store leftover in refrigerator.