We had a little impromptu gathering of friends for dinner and they absolutely loved these rich, gooey bars for dessert! Every bit as scrumptious as they sound, I decided to try this recipe from Lindsay over at Pinch of Yum!
Use the palms of your hands to press the chocolate chip mixture into the bottom of your dish--it gives the mixture more even coverage over the bottom of the pan
This is how much batter I had left after pressing the mixture into the bottom of the dish; the amount leftover for the top of the dish
These bars came out really gooey--almost too gooey, like they're not done. However, I baked them so long they were in danger of being overdone so be ready for these to come out of the oven gooey and unable to be properly sliced. We all basically attacked the pan with a fork, although after the bars have properly cooled they're much easier to cut. These bars are very rich so make sure you have a glass of milk at the ready!
Chocolate Peanut Butter Cheesecake Bars
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Yield: Approximately 8-12 bars (we just ate it from the pan so this is a rough guess)
For the cookie:
1 stick butter (1/2 cup)
1/2 cup granulated sugar
1/3 cup brown sugar
3/4 cup peanut butter
1 cup flour
1 teaspoon baking soda
1 bag chocolate chips
For the cheesecake:
8 ounces cream cheese
1/3 cup granulated sugar
1/2 teaspoon vanilla
- Preheat the oven to 325°F (or around 162°C)
- Mix together the butter, granulated sugar, brown sugar, and peanut butter in a bowl. I used a hand mixer to mix all the ingredients together--make sure to scrape the bowl down every once in a while.
- Add the egg to the mixture and blend well.
- In a separate bowl mix together the flour and baking soda. Add this mixture to the wet mixture in increments (I added the dry mixture to the wet in 3 increments) and scrape down the bowl.
- Add chocolate chips and mix well. Set bowl aside.
- In a separate bowl, mix together the cream cheese, granulated sugar, egg, and vanilla. I again used the hand mixer for this.
- Pat 1/2 or 2/3 of chocolate chip mixture into the bottom of a 8x8 or 9x9 pan.
- Pour the cheesecake mixture on top of the chocolate chip in your pan.
- Add the rest of the chocolate chip mixture--you can either crumble it over top or pat it out and add it to make it sort of a "swirl" mixture on top.
- Cover the pan with aluminum foil and bake at 325° for 20 minutes.
- Uncover the dish and bake for 35-45 minutes more until the top is golden brown and the cheesecake mixture is set and not too wobbly.