Recipe by Nancy
"A no-bake, peanut butter, chocolate, butterscotch and peanut bar."
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semisweet chocolate chips
2 1/2 cups
creamy peanut butter
1 (3.5 ounce) package
instant vanilla pudding mix
Just wanted to agree with previous reviewer that it is DEFINITELY 2 pounds of powdered sugar.
I use the recipe below - it makes a lot but I think people looking to recreate an old favorite might need to make the couple of changes as I have below!
12 ounces of chocolate chips
12 ounces butterscotch chips
18 ounces creamy peanut butter
1 cup margarine
6 ounce package of vanilla pudding (not instant)
2/3 cup milk
2 pounds powdered sugar
1 pound salted dry roasted peanuts
Melt chips with peanut butter. Spread half of this mixture on the bottom of a greased cookie sheet and chill. Combine margarine, milk and uncooked pudding powder. Boil 1 minute. Add 2 pounds of sifted powdered sugar. Spread over
chilled base and chill again. Then add 1 pound of peanuts to remaining chocolate mixture and spread on top of base. Cool again. Cut into very small
squares. Store in refrigerator or freezer. Serve at room temperature.
Note: I divide filling mixture after powdered sugar is added and stir in 1 teaspoon maple flavoring and 1 teaspoon vanilla extract to each
I'd like to point out an error in this recipe. I believe it should be 2 lbs. of powdered sugar and not 2 T. That is the way I've seen it printed in several of the community/church cookbooks I own as well as on various web sites. I made this to try and recreate a childhood favorite. They are extremely sweet, but tasty. The recipe I used calls for a jellyroll pan. You can cut them very small and it makes a huge amount. They do freeze very well.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 696
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