Chocolate Cheesecake Peanut Butter Cookie Bars
When chocolate cheesecake and peanut butter cookies collide! Make these. Thank me later. You’re welcome!
Cookie Layer
- 1 1/2 cups (375 mL) peanut butter (*I prefer natural peanut butter)
- ½ cup (125 mL) granulated sugar
- ¼ cup (60 mL) brown sugar
- 1 egg
- ½ tsp (2 mL) vanilla extract
- ½ tsp (2 mL) salt
Cheesecake Layer
- 4 oz (120 g) brick style cream cheese, softened
- ½ cup (125 mL) chocolate chips, melted (*I like dark chocolate)
- ⅓ cup (75 mL) granulated sugar
- 1 egg
- ½ tsp (2 mL) vanilla
Garnish:
¼ cup (60 mL) each of roughly chopped salted peanuts and chocolate chips
Directions
- Preheat oven to 350 F (180 C).
- Stir together cookie dough layer ingredients until very well combined. Chill while making the cheesecake layer.
- Beat together cheesecake ingredients until well combined.
- Press about half of the cookie dough evenly into an 8 X 8-inch square baking pan (it may look a bit sparse – that’s okay!) lined with parchment paper (*see below for my parchment paper trick).
- Pour cheesecake layer evenly over base.
- Crumble/dollop remaining dough onto cheesecake layer (*don’t worry if it does not look pretty).
- Sprinkle chopped peanuts and chocolate chips evenly on top.
- Place in preheated oven for about 30 minutes or until the top is golden and the center is slightly jiggly.
- Remove from the oven and cool completely. Chill for at least 2 hours (or overnight) before slicing.
- Cut into 16 bars. Store in refrigerator for up to one week (but they won’t last that long!). Enjoy!
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Clark’s On Main ~ 1090 Main Street, Dorset
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Hope to see and feed many of you soon!
Charmaine Broughton is a Muskoka/Toronto-based cooking show host & guest expert and author of ‘Delicious & Doable ~ Recipes For Real and Everyday Life‘.
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