Recipe: Silky Peanut Butter Chiffon Squares for Karen

Silky Peanut Butter Chiffon Squares
Recipe by: Valerie Holt

3/4 cups smooth peanut butter
2 to 3 oz. pkgs. cream cheese, softened
1 cup 10x powdered sugar
12 ounce Cool Whip, thawed
1/2 tsp. vanilla
1 roll of refrigerated peanut butter cookie dough

Preheat oven to 350 degrees. Press dough into an ungreased 9x13 pan coming up the sides about 1 1/2 inches to form a crust. Bake 14-16 minutes or until lightly golden brown. Do not overbake. Crust will puff up but will settle as it cools. Cool completely on a cooling rack. When crust is cooled, beat peanut butter, cream cheese, sugar and vanilla till smooth. With a spatula, fold in Cool Whip gently but thoroughly. Spread over crust and chill 4-6 hours or until set. Cut into 2 inch squares and serve chilled. Yield: 30-36 squares

Peanut Butter Squares

1 cup peanut butter
2 pkgs. butterscotch chips
1/4 cup butter
2 cups colored marshmallows
1/2 cup coconut

Melt peanut butter, chips and butter over medium heat. Cool. Add marshmallows and coconut to the cooled mixture. Pour into greased 9x9 pan and refrigerate. Cut into squares.

Peanut Butter Squares
Yields 4 dozen

1 cup butter or margarine
1 cup chunky peanut butter
2 cups graham cracker crumbs
2 cups sifted powdered sugar
1 cup (6 ounces) semisweet chocolate morsels
2 tablespoons shortening

Combine butter and peanut butter in a 2 quart glass bowl. Cover with a paper towel, and microwave at HIGH for 1 1/2 minutes. Stir in graham crumbs and powdered sugar. Press into an 11 x 7 x 1 1/2 inch baking dish. Combine morsels and shortening in a 2-cup liquid measuring cup; microwave at MEDIUM 2 minutes or until melted. Stir well, and spread over peanut butter mixture. Cover and chill. Let stand at room temperature 10 minutes before cutting into squares.