| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Cakes, Cookies |
30 |
Servings |
INGREDIENTS
|
|
NORMA WRENN NPXR56B—– |
| 4 |
c |
Graham cracker crumbs |
| 1 |
c |
Peanuts — chopped |
| 1/2 |
c |
Confectioners' sugar |
| 1/4 |
c |
Peanut butter |
| 2 |
c |
Semisweet chocolate chips |
| 1 |
c |
Evaporated milk |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
Combine crumbs, peanuts, sugar and peanut butter using a whisk or pastry
blender. In a small saucepan, melt the chocolate chips and milk over low
heat, stirring More? constantly until smooth. Remove from the heat; add
vanilla. Set aside 1/2 cup. Pour remaining chocolate mixture over crumb
mixture and stir until well blended. Spread evenly in a greased 9-inch
square baking pan. Frost with the reserved chocolate mixture. Chill for 1
hour. Yield 2-1/2 dozen. Source: Country Woman, Collector's Edition
Recipe By :
From: Dscollin@aol.Com Date: Wed, 25 Jan 1995 20:56:21 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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