REESE’S No-Bake Peanut Butter Pie Bars

Peanut Butter Graham Crust: Stir together 2 cups graham cracker crumbs and ½ cup powdered sugar in large bowl.

Place ½ cup REESE’S Creamy Peanut Butter and 6 tbsp butter or margarine in medium microwave-safe bowl.

Microwave at medium (50%) 30 seconds or until butter is melted and mixture is well blended.

Add to crumb mixture, blending thoroughly (Mixture will be wet like sand).

Line 13 x 9 x 2-inch pan with foil, extending foil beyond pan edges.

Prepare peanut butter graham crust. Press crumb mixture onto bottom of prepared pan. Set aside.

Remove wrappers from 10 REESE’S Peanut Butter Pie Miniature Cups. Chop into very fine pieces; set aside.

Beat ¾ cup peanut butter, 3 oz cream cheese and ½ tsp vanilla in large bowl until smooth.

Gradually add 1 cup powdered sugar and ½ cup milk, blending until smooth. Fold in 8 ounces whipped topping.

Blend in reserved REESE’S Peanut Butter Pie Miniature Cup pieces.

Pour filling into prepared crust; smooth top. Freeze 6 to 8 hours or until firm.

Lift frozen dessert from pan using foil as handles and place on cutting board. Peel back foil; cut into bars.

Place bars into foil or paper muffin cup liners. Return to freezer until ready to serve.

Garnish each bar with REESE’S Peanut Butter Pie Miniature Cup half, if desired. Serve immediately.

Cover and freeze leftover bars. Makes 24 bars.