No-bake peanut butter chocolate bars

24 Servings

Ingredients

Quantity Ingredient
20 Chocolate wafer cookies
½ cup Peanuts; salted
4 tablespoons Margarine; softened
1¼ cup Graham cracker crumbs; 11 whole crackers
1 cup Powdered sugar
¾ cup Peanut butter; creamy
1 teaspoon Vanilla extract
4 tablespoons Margarine; softened
½ cup Chocolate chips
¼ cup Peanuts; chopped

Directions

BOTTOM LAYER

MIDDLE LAYER

TOP LAYER

ABOUT 4 HOURS BEFORE OR EARLY IN THE DAY: BOTTOM LAYER: In a blender at medium speed or in a food processor with knife blade attached, blend chocolate wafers and ½ cup peanuts to fine crumbs.

In 11 x 7-inch metal baking pan, with hands, mix chocolate- crumb mixture with margarine til well blended; firmly press mixture onto bottom of pan.

Refrigerate to set crust.

MIDDLE LAYER: In large bowl, with hands, mix graham cracker crumbs, powdered sugar, peanut butter, vanilla, and 4 tbsp margarine til blended.

With hands, knead mixture til smooth. Pat peanut butter mixture evenly over chilled crust.

TOP LAYER: Sprinkle chocolate chips and chopped peanuts over peanut butter mixture. Cover with plastic wrap. With hands, firmly press down chocolate chips and chopped peanuts. Refrigerate, covered, for at least 3 hours.

When cold, cut lengthwise into 4 strips, then cut each strip crosswise into 6 pieces. Store refrigerated in tightly covered container. Also freezes well.

Recipe by: LSS Collection Posted to JEWISH-FOOD digest V97 #233 by Linda Shapiro <lss@...> on Aug 18, 1997

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