Buckeye Bars

½ cup (1 stick) butter, softened
¾ cup crunchy peanut butter
22 reduced-fat NILLA wafers, crushed
2 cups powdered sugar
½ of 8-oz. tub Cool Whip Lite (Do Not Thaw)
3 squares Baker's semi-sweet chocolate

Line 8-inch square pan with foil, with ends of foil extending over sides.  Beat butter and peanut butter with mixer until blended.  Mix in wafer crumbs*.  Gradually add sugar, mixing well after each addition.  Press onto bottom of pan.  Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1 minute; stir.  Microwave 15 to 30 seconds more or until chocolate is melted; stir until blended.  Spread over peanut butter layer.  Refrigerate 2 hours.  Use foil handles to lift dessert from pan before cutting to serve.  25 servings

*I put wafers in gallon ziploc bag, push air out, seal and then crush wafers with heavy rolling pin until fine.  This keeps all the mess in the bag and not on the counter.

This is a modified version of the original recipe that results in 4 points each for WeightWatchers but worth every point.  You can use full fat Nilla wafers and Cool Whip if you want but these taste pretty yummy as is.