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Ingredients -
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)
Instructions -
1. Preheat the oven to 325 degrees.
2. In a medium bowl stir together the First 3 ingredients
3. Add melted butter and vanilla, stir until mixture is evenly moist
4. Press cookie mixture firmly and evenly over bottom of a 13x9x2 glass baking dish
5. Bake 8—10 minutes or until the crust is firm
6. Cool in the pan on a wire rack
7. In a large mixing bowl whisk together peanut butter, milk and pudding mixes until combined (mixture will be stiff)
8. Fold in one-fourth of the whipped topping and the chopped peanuts
9. Spoon peanut butter mixture evenly over crust; spread evenly. Cover and chill for at least 1 hour
10. 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
11. Spread the chocolate mixture evenly over the peanut butter layer
12. Cover and chill for at least 4 hours or overnight.
Preparation -
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