| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
Bars, And, Squares |
24 |
Servings |
INGREDIENTS
| 20 |
|
Chocolate wafer cookies |
| 1/2 |
c |
Peanuts; salted |
| 4 |
tb |
Margarine; softened |
| 1 1/4 |
c |
Graham cracker crumbs; 11 whole crackers |
| 1 |
c |
Powdered sugar |
| 3/4 |
c |
Peanut butter; creamy |
| 1 |
ts |
Vanilla extract |
| 4 |
tb |
Margarine; softened |
| 1/2 |
c |
Chocolate chips |
| 1/4 |
c |
Peanuts; chopped |
INSTRUCTIONS
BOTTOM LAYER
MIDDLE LAYER
TOP LAYER
ABOUT 4 HOURS BEFORE OR EARLY IN THE DAY:
BOTTOM LAYER: In a blender at medium speed or in a food processor with
knife blade attached, blend chocolate wafers and 1/2 cup peanuts to fine
crumbs.
In 11 x 7-inch metal baking pan, with hands, mix chocolate- crumb mixture
with margarine til well blended; firmly press mixture onto bottom of pan.
Refrigerate to set crust.
MIDDLE LAYER: In large bowl, with hands, mix graham cracker crumbs,
powdered sugar, peanut butter, vanilla, and 4 tbsp margarine til blended.
With hands, knead mixture til smooth. Pat peanut butter mixture evenly over
chilled crust.
TOP LAYER: Sprinkle chocolate chips and chopped peanuts over peanut butter
mixture. Cover with plastic wrap. With hands, firmly press down chocolate
chips and chopped peanuts. Refrigerate, covered, for at least 3 hours.
When cold, cut lengthwise into 4 strips, then cut each strip crosswise into
6 pieces. Store refrigerated in tightly covered container. Also freezes
well.
Recipe by: LSS Collection Posted to JEWISH-FOOD digest V97 #233 by Linda
Shapiro <lss@coconet.com> on Aug 18, 1997
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