Peanut Butter Cup Pound Cake Whoopie Pies

Ingredients:

• 1 (16 ounce) package Sara Lee^® Frozen Pound Cake thawed
• 2 tablespoons butter melted
• 1 (8 ounce) package cream cheese softened
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/4 cup powdered sugar
• 1 (6 ounce) cup semi-sweet chocolate chips
• 1/2 cup chopped roasted salted peanuts

Directions:

1. Preheat oven at 375°F.
2. Slice pound cake into 3 slices lengthwise. Place on a cutting board and cut using a 3 inch round cookie cutter; cut 3 circles from each slice; cut each circle horizontally in half making 18 circles.
3. Place circles in a single layer on an ungreased, large-sized baking sheet(s). Brush circles with melted butter.
4. Bake 10 minutes or until toasted. Cool completely.
5. Place cream cheese, peanut butter and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed until smooth. Slowly add powdered sugar and mix until combined.
6. Refrigerate 5-10 minutes or until slightly thickened.
7. Spread peanut butter mixture on the bottom of 9 toasted pound cake circles. Top with remaining circles forming whoopie pies.
8. Melt chocolate chips according to package directions.  Dip one end of each whoopie pie into melted chocolate; then dip in peanuts. Place on a parchment paper lined baking sheet and place in refrigerator for 10 minutes or until chocolate is set.