why would you grease a pan that is lined with wax paper? Seems to me that would be unnecessary. I had to give it a star because it won't just let me ask a question, but I have not made it yet - looks good though.
The secret to these chocolate-peanut bar cookies is the crushed vanilla wafers.
Yield: Makes about 4 dozen
- 1 cup butter or margarine, softened
- 1 cup crunchy peanut butter
- 1 (16-ounce) box powdered sugar
- 1 1/2 cups vanilla wafers, crushed (about 45 cookies)
- 1 (12-ounce) package semisweet chocolate morsels
- 1/2 cup whipping cream
- Beat butter and peanut butter at medium speed with an electric mixer until blended. Add powdered sugar and vanilla wafer crumbs; beat until blended. Press mixture evenly into a lightly greased 13- x 9-inch baking pan lined with wax paper.
- Stir together chocolate morsels and whipping cream in a medium saucepan over low heat until melted and smooth. Spread evenly on top of peanut butter mixture. Chill 1 hour or until firm.
- Remove from refrigerator, and let stand at room temperature 10 minutes or until slightly softened. Cut into 48 bars.
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