Peanut Butter, Maple Chocolate Squares
9 oz. package chocolate wafer cookies, finely crushed
¼ teaspoon salt
½ cup melted butter
1 teaspoon vanilla
1 (8 oz.) package cream cheese
1 cup Signature brand peanut butter
¾ cup milk
2 (4 oz.) size packages French vanilla instant pudding
5 cups frozen Lite Whipped topping, thawed
1 cup dry-roasted peanuts, coarsely chopped
1 (7 oz.) tub dipping chocolate
Miniature chocolate-covered peanut butter cups (optional)
Chopped dry-roasted peanuts (optional)
Preheat the oven to 325° F.
In a medium bowl stir together chocolate wafer cookies, Wood's Maple Sugar, and salt.
Add melted butter and vanilla, stir until mixture is evenly moist.
Press cookie mixture firmly and evenly over the bottom of a 13 x 9 x 2 glass baking dish.
Bake 8 - 10 minutes or until the crust is firm.
Cool in the 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 chopped peanuts.
Spoon peanut butter mixture evenly over crust; spread evenly.
Cover and chill for at least 1 hour.
In a microwave melt dipping chocolate according to package directions, then transfer to a medium bowl.
Fold together melted dipping chocolate and the remaining whipped topping until combined.
Spread the chocolate mixture evenly over the peanut butter layer.
Cover and chill for at least 4 hours or overnight. Cut into squares.
To serve ― garnish each square with a peanut butter cup and/or peanuts.
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