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Contest-Winning Peanut Butter Squares

I grew up in Lancaster County, Pennsylvania and spent a lot of time in the kitchen with my mom and grandmother making Pennsylvania Dutch classics. This scrumptious recipe, which combines two of our favorite flavors, is one I adapted. -Rachel Keller, Roanoke, Virginia
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 dozen

Ingredients

  • 3/4 cup cold butter, cubed
  • 2 ounces semisweet chocolate
  • 1-1/2 cups graham cracker crumbs (about 24 squares)
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped salted peanuts
  • 1/4 cup toasted wheat germ
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 2/3 cup chunky peanut butter
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 4 ounces semisweet chocolate, chopped
  • 1/4 cup butter, cubed

Directions

  • In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in the cracker crumbs, coconut, peanuts and wheat germ. Press into a greased 13x9-in. pan. Cover and refrigerate for at least 30 minutes.
  • In a small bowl, combine filling ingredients. Spread over crust. Cover and refrigerate for at least 30 minutes.
  • In a microwave, melt chocolate and butter; stir until smooth. Pour over filling. Cover and refrigerate for at least 30 minutes or until topping is set. Cut into squares. Refrigerate leftovers.
Nutrition Facts
1 each: 121 calories, 9g fat (5g saturated fat), 15mg cholesterol, 97mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 2g protein.

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