Buckeye Bars
Barres choco-arachides

Preparation time 15 minutes

Total time: 2 hours 16 minutes

Ingredients

  1. 125 mL (½ cup) non-hydrogenated margarine
  2. 175 mL (¾ cup) Kraft smooth peanut butter
  3. 22 Nilla vanilla wafers, finely crushed (approx. 150 mL or 2/3 cup)
  4. 500 mL (2 cups) icing sugar
  5. 330 mL (1⅓ cup) Cool Whip whipped topping (still frozen)
  6. 90 g (3 oz) Baker’s semi-sweet chocolate

Directions

  1. Line 20 cm (8 inch) square pan with aluminum foil, folding foil over sides of pan. 
  2. In large bowl, beat margarine and peanut butter with electric mixer until blended. 
  3. Add wafer crumbs; mix well. 
  4. Gradually beat in sugar. Press mixture into bottom of prepared pan.
  5. In microwaveable bowl, heat Cool Whip topping and chocolate in microwave on HIGH for 1 min.; stir. Microwave another 15–30 seconds or until chocolate is completely melted; stir until fully combined. Spread over peanut butter base.
  6. Refrigerate 2 hours. Use overhanging foil to lift dessert from pan, then cut into bars.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more