Peanut Butter Cup Cheesecake Bars {recipe}
Let me just start off by saying – these peanut butter cup cheesecake bars will rock your world. Seriously. I made them for a family gathering 3 weeks ago and everyone is still talking about them. Then I made them again last week for another event.
Peanut Butter cups + peanut butter and chocolate chips + cream cheese. I mean, come onnnn!
They are super rich, which is something I don’t say often, so beware, but they are seriously amazing. They’re also super easy to whip up quickly, and are very hard to mess up.
Try ’em out, let me know what you think, and bring me one of your leftovers.
P E A N U T B U T T E R C U P C H E E S E C A K E B A R S
{How ooey, gooey delicious does that look?!}
Ingredients
1 cup all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
5 tbsp butter, melted
5 oz cream cheese, softened
2 cups powdered sugar
1/2 tsp pure vanilla extract
8 standard size Reese’s Peanut Butter Cups, each chopped into four pieces
1 cup chocolate chips
1 cup peanut butter chips
Instructions
1. Preheat oven to 350 degrees.
2. In a large bowl mix together flour, baking powder, baking soda, salt and sugar to prepare the cake mixture. Add in melted butter and stir to combine. Add in one of the eggs and stir to combine well. Press mixture into an 8×8 sized baking pan and set aside.
3. Place the chopped peanut butter cups into the pan on top of the cake mixture. Sprinkle with 1/2 cup chocolate chips and 1/2 cups peanut butter chips.
4. In a separate bowl mix together softened cream cheese, egg, vanilla and powdered sugar. Stir until well combined then pour mixture over the top of your cake mixture and chocolates. Spread gently with a spatula to cover. Sprinkle top of cream cheese layer with remaining chocolate and peanut butter chips.
5. Bake for approximately 30-35 minutes or until golden brown. The middle of mine always looks like it’s not totally done cooking, but the edges are golden, so I take it out of the oven and let it continue cooking on the stove for a bit, and it’s perfect. Enjoy!
xo xo
See more of my recipes here.
PB&J Bars {recipe}
I’ve always been a fan of peanut butter. I could eat it straight out of the jar, with apple slices, in a pie, on a gooey-gobbler, but I’m pretty sure this recipe takes the cake.
If you’re a pb fan, make this recipe and I promise you won’t be disappointed.
PB&J Bars
Ingredients:
1 stick unsalted butter at room temperature
1/2c raspberry jam
1/2c fresh raspberries, mashed
1 3/4 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4c sugar
1 egg
1 tsp vanilla extract
1c crunchy peanut butter
Directions:
Heat oven to 350 degrees. Butter an 8-inch square baking dish. Line with parchment paper.
Combine the jam and raspberries in a small bowl. In a separate bowl, whisk together the flour, salt and baking powder.
Beat the butter and sugar with an electric mixer on medium-high until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the peanut butter and beat until combined.
Gradually add the flour mixture, mixing on low until just combined. Press half the dough into the prepared dish. Top with the raspberry mixture. Add the other half of the dough on top.
Bake until the top is golden brown, 35-40 minutes.
Cool in the dish for 30 minutes, then cut into squares.
Tip: Enjoy with vanilla ice cream for dessert or eat for breakfast – it has fruit and pb so it’s totally okay!
xo
You might also enjoy: {Almost} Better Than Sex Cake, Oreo Brownie Delight
m.davis xoxo 