Recipe 433 - Chocolate Peanut Squares
Recipe 433 - Chocolate Peanut Squares
(by Shirley McNevich)
1 cup Parkay margarine
6 - 1oz. squares Baker's semi-sweet baking chocolate
1 cup Baker's angelflake coconut
1 1/2 cups graham cracker crumbs
1/2 cup chopped unsalted peanuts
2 - 8oz. softened Philly cream cheese
1 cup white sugar
1 tsp. vanilla
Microwave 3/4 cup Parkay and 2oz. of chocolate squares in a bowl (on high for 1-2 minutes or until melted, stirring every 30 seconds). Remove from microwave and stir in the graham cracker crumbs, coconut and peanuts with the melted Parkay/chocolate. Press this mixture in a greased 13 x 9 x 2" baking pan. Refrigerate for 30 minutes. In a mixer, add cream cheese, white sugar, and vanilla-beat until well blended. Spread the cream cheese mixture over the chilled crust that you refrigerated. Chill the cream cheese covered crust for 30 minutes. In a small bowl, add 1/4 cup Parkay and the remaining chocolate squares-microwave on high 1-2 minutes, stirring every 30 seconds-should be entirely melted. Spread the melted chocolate mixture over the cream cheese layer. Chill entire thing for a few hours, then cut into squares.
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Other Recipes:
- 477 - Marble Cake
- 350 - Glazed Apple Dumplings
- 387 - Peanut Butter Pudding Cake
- 354 - Chicken and Stuffing Bake
- 283 - Easy Peanut Butter Cookies
- 459 - Coconut Cake (Coco Lopez Cake)
About the author
This recipe is from Shirley McNevich's Volume 2 of Mom's Best Recipes. Published here with permission.
If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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