CHOCOLATE PEANUT BUTTER CHEESECAKE BARS
Quicker to bake and chill than a full cheesecake, these chocolate peanut butter cheesecake bars are the perfect choice when you need a crowd-pleasing dessert that's also portable, easy to serve, and handheld. For best results, follow the recipe as written including sufficiently cooling and chilling the bars.
Provided by Sally
Categories Dessert
Time 6h5m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- In a food processor or blender, pulse the Oreos (cookie AND cream filling) into a fine crumb. You should have about 3 cups (330g) of crumbs. Stir the cookie crumbs and melted butter together in a large bowl. Press tightly into the bottom of the lined baking pan. Pre-bake for 10 minutes. Remove from the oven and set aside. Leave oven on.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the sour cream and beat until fully combined. Then add the peanut butter, vanilla extract, and salt and beat until fully combined. On medium speed, add the eggs one at a time, beating after each addition until just blended. After the 3rd egg is incorporated into the batter, stop mixing. A few small lumps can remain. Whisk the filling a few times by hand to rid any large lumps at the bottom of the bowl.
- Pour the cheesecake filling onto the crust. It's ok if the crust is still warm. Spread evenly on top with a rubber spatula or back of a spoon. (It will seem like a thick layer of cheesecake filling; that's ok.)
- Bake for 35-38 minutes or until the cheesecake appears set on top and the edges are browned. The edges may slightly crack. (Mine do!) The bars will be puffy, but will sink slightly down as they cool. Place pan on a wire rack. Cool for 1 hour at room temperature, then chill in the refrigerator for at least 3-4 hours (and up to 1 day) before topping with chocolate. If you're in a rush, place in the freezer for 2 hours (or until chilled throughout.) If you plan to chill the bars for longer than a few hours, loosely cover with aluminum foil after 3-4 hours of chilling.
- Cut the butter into Tablespoon-size pieces. Place into a heat-proof bowl. Pour chocolate chips on top. Place in the microwave and melt in 30-second increments until smooth, stopping and stirring after each. You can also melt together on the stove, stirring constantly until smooth. Let the mixture cool for 2-3 minutes, then pour and spread evenly over chilled cheesecake bars. The cheesecake bars usually have a lip around the border since the center slightly sinks down, so it's easy to spread the chocolate topping, stopping around the border/lip. If yours don't have a raised lip around the edges, don't worry and just spread the filling evenly all over the top.
- Chill in the refrigerator for 45-60 minutes or in the freezer for 30 minutes until the chocolate topping has set. If chilling for longer than 1 hour, loosely cover with aluminum foil after 1 hour of chilling. Chocolate topping must be completely set and solid on top of the cheesecake bars before slicing.
- To slice, lift the bars out of the pan as a whole using the parchment overhang on the sides. Cut into squares with a sharp knife. For extra neat squares, wipe the knife clean between each cut.
- Cover and store leftover cheesecake bars in the refrigerator for up to 1 week.
PEANUT BUTTER CHEESECAKE BARS
Provided by Food Network Kitchen
Time 4h15m
Yield about 24
Number Of Ingredients 10
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
- Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
- Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.
CHOCOLATE-PEANUT CHEESECAKE BARS
You won't hear any complaints about these rich peanut butter cheesecake bars layered with a can't-miss combination of flavors. -Diane Nemitz, Ludington, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl combine the cookie mix and butter; stir in peanuts. Press onto the bottom of a greased 13x9-in. baking pan. Bake until edges are lightly browned, 10-12 minutes., Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Pour over crust., Bake until center is almost set, 15-20 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency, about 40 minutes. Spread over top. Refrigerate until firm. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 19g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 200mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 5g protein.
CHOCOLATE PEANUT BUTTER CHEESECAKE BARS
How easy it would be for me to sit down and eat the whole pan...but alas, I must think of others! How could you go wrong with these three? You're sure to get raves with this recipe and it's sooo easy.
Provided by Redneck Epicurean
Categories Bar Cookie
Time 2h15m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Preheat the to 350°F and prep a 13x9-inch pan with cooking spray (bottom only).
- Prepare 6 1-inch balls of dough and flatten on a cookie sheet.
- Press the rest of the cookie dough in the 9x13 pan. Bake the cookies and the crust for 10 minutes or until the cookies are just done. Cool both. Set the cookies aside.
- In small bowl, melt the chocolate chips and butter uncovered in the microwave on medium-high heat, stirring every 15 seconds until the chocolate is melted and combined with the butter. Spread on the crust. Refrigerate at least 30 minutes or until firm.
- Beat cream cheese, peanut butter, powdered sugar and cream until blended. Then, beat on high speed about 2 minutes or until light and fluffy. Spread over the chocolate layer.
- Crumble the reserved cookies coarsely. Sprinkle over the cream cheese layer and sort-of lightly press them into the cheese. Refrigerate another 30 minutes. Store in the refrigerator.
Nutrition Facts : Calories 6137.5, Fat 425.7, SaturatedFat 177.9, Cholesterol 588.5, Sodium 3886, Carbohydrate 532.1, Fiber 28.3, Sugar 219.1, Protein 114.7
CHOCOLATE PEANUT BUTTER CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Cook's Note: All the ingredients should be at room temperature before you start.
- Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
- Make Ahead:
- Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
- Freeze Note:
- The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.
LOW-CARB CHOCOLATE PEANUT BUTTER CHEESECAKES
A low-carb alternative to yummy cheesecake!! I used this recipe while following the hCG diet which eliminates all starch and sugar. With a little bit of cool whip on top, you'll feel like you aren't missing out on a thing! I found this recipe on a forum I am a part of. Delicious!
Provided by kasey_smith2104
Categories Cheesecake
Time 28m
Yield 12 mini-cheesecakes, 12 serving(s)
Number Of Ingredients 6
Steps:
- 1) Spray 12 muffin tins with non-stick spray or line with foil liners.
- 2) Combine all of your ingredients in a large bowl and mix together using an electric mixer until creamy. About 3 minutes. Taste for sweetness - add more stevia if needed.
- 3) Fill muffin cups evenly with all batter. Spread evenly with your fingers so there is no mounding of the batter.
- 4) Place in the over and bake for 18-19 minutes. Test with a toothpick in center. It should NOT come out clean - but with some batter, just not liquid.
- 5) Remove from oven and let cool on wire rack for 1-1.5 hours. Place in refridgerator for 6 hours (at least) uncovered, then you may cover them.
Nutrition Facts : Calories 153.9, Fat 14.5, SaturatedFat 8.8, Cholesterol 76.8, Sodium 124.3, Carbohydrate 3.1, Fiber 1.2, Sugar 0.3, Protein 4.6
PEANUT BUTTER CHEESECAKE BARS
I had some cookies leftover from Recipe#217965 (Thanks Marg :) I crumbled a few of the cookies to use for the base. Any type of chocolate cookie could be used for the base. (This is what I happened to have on hand). I also combined Recipe#68564 with Recipe#136470 (Thanks jglad :) and this is what I came up with. Chill overnight for best flavor. Chill time isn't included in cook time. Submitted to "ZAAR" on December 30th, 2007.
Provided by Chef shapeweaver
Categories Bar Cookie
Time 55m
Yield 12 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF.
- Combine 1 1/2 cups cookie crumbs with melted margarine, press into a 2 quart rectangle baking dish that has been sprayed with butter flavored cooking spray.
- Bake for 10 minutes, remove from oven and let cool.
- While crust is cooling,mix together cream cheese, peanut butter and sugar until smooth.
- Add eggs and vanilla, mixing well.
- Pour over crust, Sprinkle remaining cookie crumbs on top of cheesecake and bake at 350ºF for 30 minutes.
- Remove from oven and let cool for 1 hour at room temperature.
- Cut in 12 squares; chill for at least four hours.
Nutrition Facts : Calories 358.6, Fat 24.9, SaturatedFat 10.9, Cholesterol 77.2, Sodium 314.5, Carbohydrate 27.9, Fiber 1.3, Sugar 17.9, Protein 7.9
CHOCOLATE PEANUT BUTTER BARS
We all loved this one! It has the texture of a brownie, but the taste of a peanut butter chocolate chip cookie. My kids both helped me make it and eat it!
Provided by Lazy Stacey
Categories Bar Cookie
Time 40m
Yield 48 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large mixer bowl, beat the peanut butter and butter until smooth, about 1 minute. Add the sugar, eggs and vanilla, and beat until creamy. Blend in the flour and salt. Stir in 1 cup of the chocolate chips and spread into an ungreased 13x9 inch baking pan. Bake for about 25-30 minutes, or until edges begin to brown.
- Immediately sprinkle the remaining morsels over the cookie layer. Either let sit 5 minutes, or put back in the oven for 1 minute, until the morsels become shiny and soft. Spread the rest of the chocolate chips evenly over the top. Cool completely and serve. Enjoy!
Nutrition Facts : Calories 85.1, Fat 4.8, SaturatedFat 1.7, Cholesterol 17.3, Sodium 52.4, Carbohydrate 9, Fiber 0.4, Sugar 6.3, Protein 2.1
CHOCOLATE AND PEANUT BUTTER CHEESECAKE BARS
From www.verybestbaking.com "A tasty combination of chocolate and peanut butter complimented in cheesecake bars." Chocolate, peanut butter, and cream cheese....doesn't get much better than that!
Provided by Barb Witherspoon
Categories Bar Cookie
Time 1h45m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees.
- Combine crumbs, butter, and 1/4 cup sugar in medium bowl.
- Remove 1 cup mixture and reserve for topping.
- Press remaining mixture onto bottom of ungreased 13 x 9 inch pan.
- Sprinkle 3/4 cup morsels over crust.
- Beat cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth.
- Add eggs, one at a time, beating until smooth.
- Pour over crust and morsels in pan.
- Sprinkle with reserved crumb topping and remaining morsels.
- Bake for 25-30 minutes or until set.
- Cool completely in pan on wire rack.
- Refrigerate until firm.
- Cut into bars.
Nutrition Facts : Calories 196.6, Fat 14.1, SaturatedFat 8.2, Cholesterol 71.3, Sodium 161.5, Carbohydrate 14.6, Fiber 0.3, Sugar 9.1, Protein 3.3
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