|
Peanut
Butter Squares
| 3/4 |
cup
Cold Butter (no substitutes), cubed |
| 2 |
squares (1 ounce each),
Semisweet Chocolate |
| 1
1/2 |
cups
Graham Cracker Crumbs (about 24 squares) |
| 1 |
cup
Flaked Coconut |
| 1/2 |
cup
Chopped Salted Peanuts |
| 1/4 |
cup
Toasted Wheat Germ |
| Filling: |
|
| 2 |
packages
(8 ounces each) Cream Cheese, softened |
| 3/4 |
cup
Sugar |
| 2/3 |
cup
Chunky Peanut Butter |
| 1 |
teaspoon
Vanilla Extract |
| Topping: |
|
| 4 |
squares
(1 ounce each) Semisweet Chocolate |
| 1/4 |
cup
Butter |
Directions:
In a microwave-safe bowl, heat butter and chocolate
on high for 1 minute; stir. Microwave 30-60 seconds longer or
until melted; stir until smooth. Stir in cracker crumbs, coconut,
peanuts and wheat germ. Press into a greased 13 in. x 9 in. x 2
in. pan. Cover and refrigerate for at least 30 minutes.
In a small mixing bowl, combine filling ingredients; mix
well. Spread over crust. Cover and refrigerate for at least
30 minutes.
In a microwave-safe bowl; heat the chocolate and butter on
high for 45 seconds; stir. Microwave 30 seconds longer or until
melted; stir until smooth. Pour over filling. Cover and
refrigerate for at least 30 minutes or until topping is set. Cut
into squares. Refrigerate leftovers.
Yield: 4 dozen. Please note: This recipe was tested in an 850 watt
microwave.
|
