Chocolate Peanut Butter Bran Buddy Bars—Prototype 2:

Still uses two 8-oz. packages of Philly 1/3-less-fat cream cheese

Crust:
Melt: 12 oz. semi-sweet chocolate
Add: 4 oz. (INSTEAD OF 2 oz.) Philly 1/3-less-fat cream cheese (softened)
Add: 2 tbsp. sugar
Add: 1 tbsp: skim milk
ADD: 2 TEASPOONS OF VANILLA
Mix together.
Add: 1/2 package (i.e., 8.8 oz.) of Kellogg's All Bran Bran Buds
Mix together.
Press into 13" x 9" pan (a good idea is to line it with wax paper first).
Refrigerate, at least until reasonably firm.

Filling:
Soften: remaining 12 oz. (INSTEAD OF 14 oz.) of Philly 1/3-less-fat cream cheese
Add: 4 oz. creamy peanut butter
ADD: 2 OZ. SEMI-SWEET CHOCOLATE (MELTED)
Add: 3/4 cup sugar
Mix together.

Add filling on top of crust and spread out.

Refrigerate until firm, then cut into squares.

SUMMARY OF DIFFERENCES FOR PROTOTYPE 2, COMPARED TO PROTOTYPE 1:
Crust gets 2 teaspoons of vanilla, plus 2 additional oz. of cream cheese.
Filling gets 2 less oz. of cream cheese. In other words, 2 oz. of the cream cheese gets shifted from the filling to the crust. Filling also gets 2 oz. of melted semi-sweet chocolate.

Originally, the aforementioned 2 oz. of chocolate for the filling was supposed to be shifted from the crust's allocation (resulting in only 10 oz. of semi-sweet chocolate for the crust), but this step was forgotten. So the crust still got a full 12 oz., all of this chocolate being mixed in and the crust being made up before the error of forgetfulness was discovered. So a separate allocation of 2 oz. of chocolate was used for the filling (resulting in a total of 14 oz. of semi-sweet chocolate for the entire recipe, instead of 12 oz. as originally planned). It is hoped that next time, the step to take 2 oz. from the 12 oz. allocation of melted chocolate will NOT BE FORGOTTEN.

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