| 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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