Butterscotch Finger Bars

Yield: 18

Ingredients

• 8 ounces semisweet chocolate
• 1/4 cup melted butter
• 1 cup chocolate cookie crumbs
• 1 cup milk
• 1/4 cup crunchy peanut butter
• 1 small box butterscotch instant pudding
• 8 ounces Cool Whip, thawed
• 3/4 cup chopped peanut brittle
• 3 tablespoons butter

Instructions

1. Chop 4 squares chocolate and set aside.
2. Mix melted butter and cookie crumbs. Press into foil lined 9 inch square pan.
3. Blend milk, peanut butter and pudding.
4. Fold in Cool Whip, chopped chocolate and peanut brittle. Spread over cookie crumbs.
5. Freeze until firm, about 4 hours.
6. Melt remaining chocolate with 3 tablespoons butter. Spread over pudding (will harden immediately).
7. Lift from pan and cut into 18 bars.