Buckeye Bars
Prep Time
Cooking Mode
125 mL (½ cup) cup non-hydrogenated margarine
175 mL (¾ cup) cup Kraft smooth peanut butter
22 Nilla vanilla wafers, finely crushed
500 mL (2 cups) cup icing sugar
330 mL (1⅓ cup) cup Cool Whip whipped topping, still frozen
90 g (3 oz) oz Baker’s semi-sweet chocolate
125 mL (½ cup) cup non-hydrogenated margarine
175 mL (¾ cup) cup Kraft smooth peanut butter
22 Nilla vanilla wafers, finely crushed
500 mL (2 cups) cup icing sugar
330 mL (1⅓ cup) cup Cool Whip whipped topping, still frozen
90 g (3 oz) oz Baker’s semi-sweet chocolate
Directions
1Line 20 cm (8 inch) square pan with aluminum foil, folding foil over sides of pan.
2In large bowl, beat margarine and peanut butter with electric mixer until blended.
3Add wafer crumbs; mix well.
4Gradually beat in sugar. Press mixture into bottom of prepared pan.
5In microwaveable bowl, heat Cool Whip topping and chocolate in microwave on HIGH for 1 min.; stir. Microwave another 15–30 seconds or until chocolate is completely melted; stir until fully combined. Spread over peanut butter base.
6Refrigerate 2 hours. Use overhanging foil to lift dessert from pan, then cut into bars.
Disclaimer
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Personal Note
Personal Note