November 21, 2021

Peanut Butter -Maple Chocolate Squares 9-ounce package chocolate wafer cookies, finely crushed ½ cup Wood’s Vermont Maple Sugar ¼ teaspoon salt ½ cup melted butter 1 teaspoon vanilla 1 8-ounce package cream cheese 1 Cup Signature brand peanut butter* ¾ cup milk 2 4-ounce size packages French vanilla instant pudding 5 cups frozen Lite Whipped 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 the oven to 325 degrees. I n a medium bowl stir together the First 3 ingredients. Add melted butter and vanilla, stir until mixture is evenly moist. Press cookie mixture firmly and evenly over bottom of a 13x9x2 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; 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. If desired, garnish each serving with a peanut butter cup and/or peanuts. Note: *Signature brand peanut butter has less sugar and less oil. **Find dipping chocolate in the baking aisle of your supermarket. I kept the squares in the freezer. Makes a yummy frozen dessert