 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 48 |
|
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 Ingredients:
3/4 cup cold butter, cubed |
2 ounces semisweet chocolate |
1-1/2 cups graham cracker crumbs (about 24 squares) |
1 cup flaked 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:
1. 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.
2. In a small bowl, combine filling ingredients. Spread over crust. Cover and refrigerate for at least 30 minutes.
3. 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. Yield: 4 dozen.
|
|