| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | St. Louis | St. louis p, Post1 | 24 | servings |
INGREDIENTS
| Nonstick cooking spray | ||
| === FOR CRUST === | ||
| 1/2 | c | Unsalted butter -; (1 stick) |
| 2 | Squares Semisweet chocolate (1 oz ea); chopped | |
| 1 | c | Flaked coconut |
| 5 1/2 | c | Graham cracker crumbs |
| 1/2 | c | Finely chopped dry roasted peanuts |
| === FOR CREAM CHEESE LAYER === | ||
| 2 | pk | Cream cheese – (8 oz ea); softened |
| 3/4 | c | Granulated sugar |
| 1/4 | c | Peanut butter |
| 1 | ts | Vanilla |
| === FOR TOPPING === | ||
| 1/4 | c | Unsalted butter -; (1/2 stick) |
| 4 | Squares Semisweet chocolate (1 oz ea); chopped |
INSTRUCTIONS
Lightly spray a 9- by 13-inch baking dish with cooking spray. To prepare crust: In a medium microwave-safe bowl, melt butter with chocolate on medium power, about 1 to 2 minutes, stirring once. Combine coconut, graham cracker crumbs and peanuts. Add chocolate-butter mixture, stirring until the ingredients are moistened. Press into bottom of the baking dish; refrigerate. To prepare cream-cheese layer: In a food processor or with an electric mixer, combine cream cheese, granulated sugar, peanut butter and vanilla, mixing until smooth. Scrape mixture over crust; smooth with a spatula. Refrigerate. To prepare topping: In a medium microwave-safe bowl, melt butter with chocolate on medium power, about 1 to 2 minutes, stirring once; pour over cream-cheese layer, spreading gently with a spatula. Refrigerate several hours before cutting. Store in refrigerator. Yield: 24 bars. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 Recipe adapted from "Simply Casseroles" by Kim Lila - By Cece Sullivan, The Seattle Times Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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