- 1/2 cup butter, softened
- 3/4 cup crunchy peanut butter (I used creamy)
- 22 vanilla wafers, crushed (3/4 cup)
- 2 cups powdered sugar
- 1/2 of an 8-oz tub of cool whip
- 3 square Baker's Semi-Sweet Chocolate, (I used 2/3 cup semi-sweet chocolate chips)
Directions: Line an 8-inch square pan with foil, with ends of foil extending over sides. Beat butter and peanut butter with mixer until blended. Add wafer crumbs; mix well. Gradually add sugar, mixing well after each addition. Press onto bottom of prepared pan.
Microwave frozen cool whip and chocolate in microwaveable bowl on high for 1 min.; stir. Microwave 15-30 sec. more or until chocolate is melted; stir until blended. Pour over peanut butter layer; spread to cover peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting.