I grew up on COOL WHIP whipped topping! Mom used it on strawberry shortcake, Jello, pumpkin pie and more!
But COOL WHIP has come a long way. It’s not just for topping anymore! Several years ago, Kraft started a magazine, Food and Family, that included a collection of recipes using Kraft products. The recipes were really simple and used Kraft products in ways I would never have thought! COOL WHIP is one of Kraft’s products and I was amazed at some of the recipes that used COOL WHIP in them, not just as a topping!
These Buck-eye Bars are one of the recipes that use COOL WHIP as an ingredient rather than a topping. And the ingredient list is small and pretty basic.
2 cups powdered sugar, 1/2 cup softened butter, 3/4 cup Nilla Wafers, 3/4 cup crunchy peanut butter, 1 cup chocolate chips and 1/2 tub COOL WHIP.
Start by beating peanut butter and butter until blended.
Add Nilla wafer crumbs (I crush mine in the food processor) and mix well.
Gradually add the sugar.
Mix until all ingredients are blended and mixture is dough-like.
Press into bottom of a foil-lined pan. The recipe calls for an 8×8 pan but this dessert is really rich so I spread it out a little more by using a little bit larger pan.
Combine COOL WHIP and chocolate chips in microwaveable bowl.
Microwave on HIGH 1 minute.
Remove from microwave and stir.
Microwave 15 to 30 sec. or until chocolate is melted; stir until well blended.
Pour over peanut butter.
Spread evenly over peanut butter.
Refrigerate for at least two hours. Remove from pan using tinfoil as handles. Peel tinfoil away from dessert.
Cut into small squares.
I like to place these little treats in cupcake liners.
And sometimes, I like to add COOL WHIP Whipped Topping just for fun!
Yummy! You gotta try this simple treat! It’s just like the traditional buck-eye balls. You can find the original recipe for Buck-Eye Bars here.
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