Peanut Butter-Chocolate Squares
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- 1 9 ounce package chocolate wafer cookies, finely crushed (2 cups)
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 1 teaspoon vanilla
- 1 cup peanut butter
- 1 1/2 cups milk
- 2 4-serving-size packages French vanilla instant pudding and pie filling mix
- 1 8 ounce container frozen whipped dessert topping, thawed
- 1 cup dry-roasted peanuts, coarsely chopped
- 1 7 ounce tub dipping chocolate*
- Miniature chocolate-covered peanut butter cups (optional)
- Chopped dry-roasted peanuts (optional)
- Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, allowing foil to extend over ends of pan; set aside. In a medium bowl stir together cookie crumbs, brown sugar, and salt. Add melted butter and vanilla; stir until mixture is evenly moist. Press cookie mixture firmly and evenly over bottom of prepared pan. Bake for 8 to 10 minutes or until crust is firm. Cool in pan on a wire rack.
- In a large mixing bowl whisk together peanut butter, milk and pudding mixes until combined (mixture will be stiff). Fold in one-fourth of the whipped topping and the 1 cup peanuts. Spoon peanut butter mixture evenly over crust; spread evenly. Cover and chill for for at least 1 hour.
- In a microwave melt dipping chocolate according to package directions; transfer to a medium bowl. Fold together melted dipping chocolate and the remaining whipped topping until combined.
- Spread chocolate mixture evenly over the peanut butter layer. Cover and chill for at least 4 hours or overnight. To serve, lift uncut squares from pan using foil. Cut into squares. If desired, garnish each serving with a peanut butter cup and/or peanuts.
- From the Test Kitchen
- Find dipping chocolate in the baking aisle of your supermarket.