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CATEGORY CUISINE TAG YIELD
Dairy, Grains Asian Chocolate 24 Servings

INGREDIENTS

8 md Butter cookies
1/4 c Salted butter; melted
2 1/2 c Milk chocolate chips =15 oz
1 1/2 c Creamy peanut butter
1/2 c Salted butter; softened
3 c Confectioners' sugar
2 ts Pure vanilla extract

INSTRUCTIONS

K GOUGASIAN PTWG60A
CRUST
CHOCOLATE LAYERS
PEANUT BUTTER FILLING
*Crush cookies until finely ground. Add butter & mix. Press crumb mixture
into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to room
temperature. *Melt chocolate. Pour half into pan & smooth evenly over
crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
butter & butter together until smooth using electric mixer. Slowly beat in
confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
chilled chocolate layer. Pour remaining warm chocolate over top & spread
smoothly. Chill in refrigerator one hour. Yields 24-36 bars.
Posted to recipelu-digest Volume 01 Number 318 by P&S Gruenwald
<sitm@ne.infi.net> on Nov 27, 1997

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