Peanut Butter Chocolate Cheesecake Bars

I've got another recipe here from my Aunt Glenda, and if I had to pick the most important thing that I've learned from this blogging experience it would have to be, if my Aunt Glenda sends me a recipe I have to make it, and you should too. She knows her stuff, and these aren't any exception.

I've already done a peanut butter and chocolate concoction here on Mary's Makes, but I'm putting up another one because peanut butter and chocolate just go together. If you ever get sad, thinking that love isn't a real thing, just think of how much peanut butter and chocolate love each other. They are the couple of the century.

These cheesecake bars are like a fancy peanut butter cup. They're richer and more decadent, and dare I say BETTER than a peanut butter cup. You guys, the top is covered in ganache, of course it's better than a peanut butter cup. I implore you to make these. You won't regret it.

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Peanut Butter Chocolate Cheesecake Bars
by April-14-2014
Ingredients
  • 7 tbsp melted butter
  • 2 cups oreo cookie crumbs
  • 1 lb (2 8-oz packages) cream cheese
  • 2/3 cup sugar
  • 2 large eggs
  • 1 cup creamy peanut butter
  • 2/3 cup heavy cream
  • 2 cups 60% cacao chocolate chips
Instructions
1. Preheat oven to 325º F. Use 13 X 9 inch baking pan. 2. In medium heavy saucepan over low heat, melt butter. Add cookie crumbs and stir until combined. With fingers, press the mixture evenly into the bottom of the pan. Bake on middle oven rack for 15-18 minutes, until dry. Set aside.3. Using an electric mixer, beat together cream cheese and sugar until smooth. Beat in eggs. Stir in peanut butter until smooth. With a rubber spatula, spread mixture evenly over baked crust. Bake on middle oven rack for 10 to 15 minutes, until set. Transfer the pan to a wire rack and let cool to room temperature. 4. Bring heavy cream to a boil. Remove from heat and add chocolate. Using a wire whisk beat until smooth. With a rubber spatula, spread the chocolate mixture evenly over the peanut butter mixture. Refrigerate until firm. Using a large sharp knife, cut into bars, wiping the knife clean with a damp paper towel as you work. Store, airtight in the refrigerator for 3 days or freeze for up to 1 month.
Details
Prep time: Cook time: Total time: Yield: 1 9x13in pan
Info
Written by Mary Ryherd On In , Tagged , ,