1-1/3 cups Cool Whip Whipped Topping (Do not thaw.)
3 oz. Baker's Semi-Sweet Chocolate
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How do I make it ?
Line 8-inch square pan with foil, with ends of foil extending over sides. Beat margarine and peanut butter in large bowl with mixer until blended. Add wafer crumbs; mix well. Gradually beat in sugar; press onto bottom of prepared pan.
Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1 min.; stir. Microwave 15 to 30 sec. or until chocolate is completely melted and mixture is well blended; stir. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift dessert from pan before cutting into bars.
Kraft Kitchen Tips!
Substitute Honey Maid Graham Crumbs for the crushed Nilla Vanilla Wafers.
Serve in holiday-coloured foil candy cups.
Store in airtight container in freezer up to 1 month. Thaw in refrigerator before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 90 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 13 g
Protein 2 g
25 servings, 1 bar (31 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.