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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 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

Nutrition facts

Recipe Tips

1

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.

2

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.

3

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.

4

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.