From the Kitchen of Robin Connell
1 c. butter or marg. softened
1 c. crunchy or creamy Peanut Butter
1 (16 oz.) box powdered sugar
1 ½ c. vanilla wafers crushed
1 (12 oz.) bag semi-sweet chocolate chips
½ c. whipping cream
Beat butter and PB at medium speed in mixer until well blended. Add sugar and wafer crumbs and beat until well blended. Press mixture evenly into lightly greased 9x13 pan lined with wax paper.
Stir together choc chips and cream in a medium sauce pan over low heat until melted and smooth. Spread evenly over the top of PB mixture. Chill about 30 minutes or until firm.
Remove from fridge and let stand at room temp for about 10 min. before cutting into 2x2 inch bars.
1 c. butter or marg. softened
1 c. crunchy or creamy Peanut Butter
1 (16 oz.) box powdered sugar
1 ½ c. vanilla wafers crushed
1 (12 oz.) bag semi-sweet chocolate chips
½ c. whipping cream
Beat butter and PB at medium speed in mixer until well blended. Add sugar and wafer crumbs and beat until well blended. Press mixture evenly into lightly greased 9x13 pan lined with wax paper.
Stir together choc chips and cream in a medium sauce pan over low heat until melted and smooth. Spread evenly over the top of PB mixture. Chill about 30 minutes or until firm.
Remove from fridge and let stand at room temp for about 10 min. before cutting into 2x2 inch bars.
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