Peanut Butter Cup Squares
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.
Prep time15 min
Total time4hr 30min
ServingsMakes 16 servings.
Ingredients
- 25 NUTTER BUTTER Cookies (peanut shape), divided
- ¼ cup butter or margarine, melted
- 1 pkg. (8 oz.) cream cheese, softened
- ½ cup creamy peanut butter
- 1 cup cold milk
- 1 pkg. (3.4 oz.) vanilla instant pudding
- 2½ cups thawed frozen whipped topping, divided
- 3 oz. semi-sweet baking chocolate
Preparation
- 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 whipped topping; spoon over crust. Refrigerate until ready to use.
- Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1 min. or until whipped topping is completely melted; stir until chocolate is completely melted and mixture is well blended. 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.
Recipe Tips
- Better For You
Good news! You'll save 40 calories and 3 grams of total fat, including 2 grams of saturated fat, per serving by preparing with Neufchatel cheese, fat-free milk, vanilla fat-free sugar-free instant pudding and frozen reduced-fat whipped topping.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 310 |
| % Daily Value* | |
| Total fat 20g | |
| Saturated fat 10g | |
| Cholesterol 30mg | |
| Sodium 290mg | |
| Carbohydrate 30g | |
| Dietary fiber 2g | |
| Total sugars 17g | |
| Protein 6g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 4 %DV |
