Puppy Chow

Ingredients
9 cups Corn Chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Preparation Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Chocolate & Peanut Butter Ribbon Dessert

12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided

2 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/2 cup creamy peanut butter

1/2 cup sugar

2 tsp. vanilla

1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided

2 squares BAKER'S Semi-Sweet Chocolate, melted

CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan.

MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture.

FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.

*Courtesy KRAFT

Key Lime White Chocolate Chip Cookies

1/2 cup butter (1 stick)
1 cup sugar
1 egg
1 egg yolk
1.5 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup key lime juice
1.5 tsp grated lime zest
1-1.5 cups white choc chips (1 bag)
1/2 cup powdered sugar (for decoration)

Preheat oven to 350. Grease cookie sheets. In a large bowl cream butter, sugar, egg and egg yolk until smooth. Stir in keylime juice and zest. Combine flour, baking soda and salt; blend into the creamed mixture. Add white choc chips and blend. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 9-12 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm (Last step is optional.. best served when warm)