PEANUT BUTTER SWIRL BARS
These Peanut Butter Swirl Bars are the perfect cookie bar to give you that delicious combo of peanut butter and chocolate. They are thick, chewy and as pretty as they are delicious. You can make them up super quick since they only have a few basic ingredients and bake in one pan.
Provided by Kimber
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350˚F.
- Beat peanut butter, butter, and both sugars until light and creamy. Gradually add in the 2 eggs and 2 tsp vanilla.
- In a separate bowl combine the flour, baking powder, and salt. Mix with the peanut butter mixture one cup at a time. Once combined, spread in a 9"x13" pan and sprinkle the chocolate chips over the top.
- Cook 5 minutes then remove and use a knife to swirl the chocolate evenly into the bars. Return to oven and cook 30 more minutes.
Nutrition Facts : ServingSize 1 bar, Calories 171 kcal, Carbohydrate 23 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 26 mg, Sodium 54 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 2 g
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
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.
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
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- In a food processor, pulse graham crackers until you get fine crumbs. Place crumbs in an 8x8-inch or 9x9-inch square baking dish. Melt butter and add it to the baking dish with the graham cracker crumbs. Mix together until all the crumbs are wet and press firmly onto the bottom of the dish. Bake at 350 degrees Fahrenheit for 12 to 15 minutes or until set and the edges are crisp.
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