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Peanut Butter Cup Squares

  • 16servings
  • 270minutes
  • 310calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 25 NUTTER BUTTER Cookies , divided

  2. 1/4 cup butter or margarine , melted

  3. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

  4. 1/2 cup PLANTERS Creamy Peanut Butter

  5. 1 cup cold milk

  6. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  7. 2-1/2 cups thawed COOL WHIP Whipped Topping , divided

  8. 3 oz. BAKER'S Semi-Sweet Chocolate

Instructions Jump to Ingredients ↑

  1. LINE 9-inch square pan with foil, with ends of foil extending over sides. Finely crush 24 cookies. Mix with butter; press onto bottom of prepared pan.

  2. BEAT cream cheese and peanut butter in medium bowl with whisk until well blended. Add milk and dry pudding mix; beat 2 min. Stir in 1 cup COOL WHIP; spoon over crust. Refrigerate until ready to use.

  3. MICROWAVE remaining COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

  4. SPREAD chocolate mixture over pudding layer in pan. Chop remaining cookie; sprinkle over chocolate mixture. Refrigerate 4 hours or until firm. Use foil handles to lift dessert from pan before cutting to serve.

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