Butterscotch Finger Bars
8 ounces semisweet chocolate
1/4 cup melted margarine
1 cup chocolate cookie crumbs
1 cup milk
1/4 cup crunchy peanut butter
1 package (4 serving) butterscotch instant pudding
8 ounces Cool Whip, thawed
3/4 cup chopped peanut brittle
3 tablespoons margarine
Chop 4 squares chocolate and set aside.
Mix melted margarine and cookie crumbs. Press into foil lined 9-inch square pan.
Blend milk, peanut butter and pudding.
Fold in Cool Whip, chopped chocolate and peanut brittle. Spread over cookie crumbs.
Freeze until firm (about 4 hours).
Melt remaining chocolate with 3 tablespoons margarine. Spread over pudding (will harden immediately).
Lift from pan and cut into 18 bars.
Frozen Dessert Recipes