Saturday, January 3, 2009

Buckeye Bars

  • 1/2 c. (1 stick) butter, softened
  • 3/4 c. crunchy peanut butter
  • 22 Nilla Wafers, crushed (3/4 cup)
  • 2 cups powdered sugar
  • 1/2 of an 8-oz. tub Cool Whip (do not thaw)
  • 3 squares Baker's semi-sweet chocolate
  1. Line 8-inch square pan with foil, with ends of foil extending over sides.
  2. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
  3. Microwave frozen Cool Whip and chocolate in microwavable bowl on high for 1 minute, stir. Microwave 15-30 seconds more or until chocolate is melted; stir until blended. Pour over peanut butter layer' spread to cover peanut butter layer.
  4. Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting.
**Can store in the freezer in airtight container for up to one month. Thaw in refrigerator before serving**

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