Peanut Pockets

By carvalhohm

Ingredients

• 8 graham cracker squares
• 6 squares semi-sweet chocolate
• 1/4 cup milk
• 1 cup creamy peanut butter
• 2 tablespoons margarine or butter
• 1 tub (8 ounces) whipped topping, thawed

Preparation

Step 1

Arrange crackers in bottom of foiled-lined 8-inch square pan, cutting crackers to fit, if necessary.

Microwave chocolate and milk in medium microwavable bowl on high 1 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Reserve 2 tablespoons for garnish; set aside. Spread remaining chocolate mixture evenly over crackers. Freeze 10 minutes or until firm.

Microwave peanut butter and margarine in large microwavable bowl on high 30 seconds or until margarine is melted. Stir until well blended. Gently stir in whipped topping. Spread evenly over chocolate layer. With back of spoon, make indentations in whipped topping mixture 1-inch intervals. Place 1 peanut in each "pocket". Drizzle with reserved chocolate mixture. (Reheat chocolate until melted, if necessary>)