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Desserts

Peanut Butter Cup Squares

Peanut Butter Cup Squares recipe
photo by:kraft
A cookie crust is topped with layers of creamy peanut butter and chocolate—elevating these squares from 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

25
 peanut butter sandwich cookies, divided
1/4
cup  butter or margarine, melted
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2
cup  PLANTERS Creamy Peanut Butter
1
cup  cold milk
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2-1/2
cups  thawed COOL WHIP Whipped Topping, divided
3
oz.  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 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.
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