Peanut Butter Cheesecake Bars

First, a shoutout to my Aunt V who sent this recipe to me. It looked a bit different…basically, I decided to do a riff on what she sent me. The combination of chocolate and peanut butter is always so delicious, so it’s not like you can go wrong. And look at the results….

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Pretty tasty, yes?

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Even without the fancy peanut butter cups on top.

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I made the bars twice. First was in an 8×8 pan, but the second time I decided to double the recipe because the 8×8 didn’t last nearly long enough. 😉 You can certainly halve the recipe below and use an 8×8, but I highly recommend doing it as is.

And if you need a reminder on using foil in your pans, it is easiest to put it on the outside of the pan (upside down) and then press it into the pan.

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I hope you enjoy these bars as much as we did!

Directions for Peanut Butter Cheesecake Bars

Adapted from Hugs and Cookies

Base

  • 9 ounce package Famous wafers processed into crumbs (2.5 cups)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 stick butter (1/2 cup) melted

Preheat the oven to 350 degrees. Stir together the crumbs, sugar, and salt. Then stir in the butter.

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Press into a greased and foil-lined 9 x 13 inch pan. Bake for 8 minutes. Allow to cool, then place in the freezer before continuing.

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Cheesecake portion

  • 3, 8 ounce packages cream cheese, room temperature
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1 Tablespoon vanilla
  • 3/4 cup peanut butter

In a stand mixer, beat together the cream cheese packages until fluffy (about 1 minute). Beat in the sugar for 2-3 minutes, again until fluffy. Then add in the eggs, beating for 1 minute after each egg.

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Then beat in the vanilla, and finally the peanut butter.

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Spread the mixture over the base.

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Bake for 20-30 minutes until lightly golden. Allow to cool completely, then chill in the refrigerator for 1 hour (at least).

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Topping

  • 4 ounces chocolate, melted (any type you like—I prefer dark)
  • 2 teaspoons canola oil
  • Peanut butter cups, broken into pieces (about a dozen of the small/classic size, but you can add more or less)

Stir the canola oil into the melted chocolate.

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Then, spread the melted chocolate on top of the cooled cheesecake.

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Sprinkle the peanut butter cups on top while the chocolate is still soft. Allow to chill in the refrigerator until set.

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Directions for Peanut Butter Cheesecake Bars (without pictures)

Adapted from Hugs and Cookies

Base

  • 9 ounce package Famous wafers processed into crumbs (2.5 cups)
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 stick butter (1/2 cup) melted

Preheat the oven to 350 degrees. Stir together the crumbs, sugar, and salt. Then stir in the butter. Press into a greased and foil-lined 9 x 13 inch pan. Bake for 8 minutes. Allow to cool, then place in the freezer before continuing.

Cheesecake portion

  • 3, 8 ounce packages cream cheese, room temperature
  • 2/3 cup sugar
  • 3 eggs, room temperature
  • 1 Tablespoon vanilla
  • 3/4 cup peanut butter

In a stand mixer, beat together the cream cheese packages until fluffy (about 1 minute). Beat in the sugar for 2-3 minutes, again until fluffy. Then add in the eggs, beating for 1 minute after each egg. Then beat in the vanilla, and finally the peanut butter.

Spread the mixture over the base. Bake for 20-30 minutes until lightly golden. Allow to cool completely, then chill in the refrigerator for 1 hour (at least).

Topping

  • 4 ounces chocolate, melted (any type you like—I prefer dark)
  • 2 teaspoons canola oil
  • Peanut butter cups, broken into pieces (about a dozen of the small/classic size, but you can add more or less)

Stir the canola oil into the melted chocolate. Then, spread the melted chocolate on top of the cooled cheesecake. Sprinkle the peanut butter cups on top while the chocolate is still soft. Allow to chill in the refrigerator until set.

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