8 oz. semi-sweet chocolate bar
1/4 c. melted butter
1 c. chocolate cookie crumbs
1 c. milk
1/4 c. crunchy peanut butter
3 oz. butterscotch instant pudding
8 oz. whipped topping, thawed
3/4 c. chopped peanut brittle
3 Tbs. butter
Chop 4 squares chocolate
set aside. Mix melted butter with cookie crumbs. Press into bottom of foil-lined 9" square pan. Blend milk & peanut butter in bowl. Add pudding. Beat with whisk 1-2 minutes. Let stand 5 minutes. Fold in whipped topping, chocolate & peanut brittle. Spread over cookie crumbs. Freeze 4 hours or til firm. Melt remaining chocolate with butter. Spread over pudding. Lift dessert from pan using foil handles. Cut into 18 bars.
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