No Cook bars that can be made ahead and kept in the refrigerator. From Better Homes and Gardens.
No Cook bars that can be made ahead and kept in the refrigerator. From Better Homes and Gardens.
For first layer, in a medium mixing bowl combine 1/2 cup melted butter or margarine and granulated sugar.
Add chocolate wafer crumbs; mix well.
Press mixture into the bottom of an ungreased 8x8x2-inch baking pan; chill about 20 minutes or until firm.
For second layer, in a large mixing bowl beat cream cheese and 1/4 cup butter or margarine with an electric mixer on medium speed until mixture is fluffy.
Add the 1/3 cup powdered sugar; beat until combined.
Stir in chopped pecans and the 1 teaspoon vanilla.
Spread over crumb layer.
Chill about 30 minutes or until set.
For third layer, beat peanut butter and half of the 1 cup powdered sugar until combined.
Add 1 tablespoon of the milk and the 1/2 teaspoon vanilla.
Beat until smooth.
Gradually add remaining powdered sugar, beating until smooth.
Add additional milk, if necessary, to make of spreading consistency.
Spread over cream cheese layer.
Drizzle with Chocolate Drizzle (See recipe below).
Arrange pecan halves on drizzle.
Cover and chill at least 2 hours before serving.
Heat 1/3 cup milk chocolate pieces and 1/2 teaspoon shortening in a small saucepan over low heat until melted, stirring occasionally.
Make-Ahead Tip: Up to 3 days ahead, prepare bars. Place in an airtight container and store in the refrigerator.
