½ cup butter

1 cup sugar

1 tsp vanilla

2 eggs

½ cup all purpose flour

½ cup cocoa powder

1 teaspoon espresso powder

¼ teaspoon baking powder

¼ teaspoon salt

8 oz softened cream cheese

½ cup powdered sugar

½ cup peanut butter

1 cup whipping cream, whipped

1 cup milk chocolate chips

¼ cup heavy cream

1 10.80 ounce package M&M Minis or other favorite candy

Spray an 8 x 11½ - inch baking pan with non- stick spray and set aside.
Preheat oven to 350 degrees.
Combine butter, sugar, vanilla, and eggs in a large bowl. Add flour, cocoa powder, espresso powder, baking powder and salt. Stir until well combined. Pour into prepared pan and bake 18-22 minutes or until brownies are set and just start to pull away from corners of the pan.
Set aside to cool completely. Place in the refrigerator to speed up the process.
Add cream cheese, powdered sugar and peanut butter to a mixer bowl and beat until well combined. Fold in whipped cream until well combined. Spread over cooled brownies and place in refrigerator for 2 hours.
Heat milk chocolate chips and cream over low heat or in microwave just until chocolate chips are melted. Stir until smooth. Spread evenly over chilled peanut butter cheesecake mixture. Top with M&M Minis or favorite candy. Refrigerate 30 minutes or until ganache is set. Cut into small squares for serving.