Peanut Butter Ice Box Squares Recipes

PEANUT BUTTER SQUARES

Steps:

• In a saucepan over medium heat, cook and stir peanut butter and 3/4 cup butter and until smooth. Remove from the heat; stir in sugar and 2 teaspoons vanilla (mixture will be very thick). , Press into a greased 13-in. x 9-in. pan. In a saucepan over low heat, combine chips and remaining butter; cook and stir until chips are melted and mixture is smooth. Remove from the heat; stir in the remaining vanilla. Spread over peanut butter layer. Chill until firm.

PEANUT BUTTER ICEBOX COOKIES

Steps:

• Combine first 3 ingredients, and set aside.
• Beat margarine and peanut butter until light and fluffy.
• Gradually add sugars, beating until well-blended.
• Add vanilla and egg white, and beat well.
• Add flour mixture; stir well.
• Turn dough out onto wax paper; shape into a 6-inch log.
• Wrap log in wax paper; freeze 3 hours.
• Preheat oven to 350F°.
• Cut log into 24 (1/4-inch) slices, and place slices 1 inch apart on a baking sheet coated with cooking spray.
• Bake at 350° for 8 to 10 minutes.
• Remove from pan, and cool on wire racks.

PEANUT BUTTER ICEBOX DESSERT

Steps:

• In a large bowl, combine 1-3/4 cups crushed cookies, sugar and butter; press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° until golden brown, 6-8 minutes; cool on a wire rack. , In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1-1/2 cups whipped topping. Spread over cooled crust. , In another large bowl, beat milk and pudding mix on low speed until thickened, about 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with remaining 1/4 cup crushed cookies. Cover and refrigerate for at least 1 hour before serving.