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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