Nutcracker Sweets

By ltrodrigu

Weight Watchers Points = 4 per bar

Ingredients

• For Base:
• 1/3 cup Butter Flavor Crisco(r)
• 1/2 cup creamy peanut butter
• 1 1/2 cups firmly packed brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 teaspoon vanilla
• For Frosting & Drizzle:
• 1/4 cup Butter Flavor Crisco(r)
• 2/3 cup creamy peanut butter
• 1/2 cup milk
• 1/2 cup semi-sweet chocolate pieces

Details

Servings 36

Preparation

Step 1

Preheat oven to 350F degrees. Grease 15 x 10-inch baking pan with Butter Flavor Crisco(r). Set aside.

*For Base:*
Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Blend in brown sugar. Beat in eggs one at a time. Beat until creamy Combine flour baking powder and salt in small bowl. Set aside. Combine milk and vanilla in measuring cup. Add dry ingredients and milk alternately to creamed mixture. Mix at low speed of electric mixer. Scrape sides of bowl frequently. Beat until blended. Spread batter into prepared pan. Bake at 350F degrees for 18 - 20 minutes. Cool.

*For Frosting:*
Cream Butter Flavor Crisco(r) and peanut butter in large bowl at medium speed of electric mixer. Add sugar and milk. Beat until fluffy. Spread on cooled cookie base.

*For Drizzle:*
Melt chocolate pieces on very low heat in small saucepan. Drizzle chocolate from end of spoon back and forth over frosting. Cut into 2-inch squares. Refrigerate 15 to 20 minutes until chocolate is firm.