Desserts

Peanut Butter Cup Squares

photo by:

kraft

A Nutter Butter Cookie crust topped with a layer of creamy peanut butter and glistening chocolate--these squares elevate a candy store favorite to an elegant delight.

time

prep:

15 min

total:

4 hr 30 min

servings

total:

16 servings

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What You Need

NUTTER BUTTER Cookies, divided

1/4

cup butter or margarine, melted

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

1/2

cup PLANTERS Creamy Peanut Butter

cup cold milk

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

2-1/2

cups thawed COOL WHIP Whipped Topping, divided

squares BAKER'S Semi-Sweet Chocolate

Make It

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.

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.

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.

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.

Kraft Kitchens Tips

Healthy Living

Good news! You'll save 40 calories and 3 grams of total fat, including 2 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.