Line 8 inch square pan with foil, with ends of foil extending over sides. Blend together peanut butter, butter, vanilla and salt. Add in powdered sugar. Mix well. Press onto bottom of prepared pan. Chill for about 1 hour.
Microwave frozen Cool Whip and chocolate in microwaveable bowl on HIHG 1 min; stir. Microwave 15 to 30 sec. more or until cholcoate is melted; stir untl 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. Store in airtight container in frezzer for up to 1 month. Thaw in refrigerator before serving.
Originally Submitted
5/7/2009
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