Home Cooking Meets FoodTV
As I’ve mentioned before, Son loves cheesecake in pretty much any flavor. I wanted to make some bar cookies and he wanted something”peanut butter”. I have to admit I think I’m finally rubbing off on him because when I asked if he wanted a chocolate layer on top, he said “how about a drizzle.” So here you have it, a peanut butter cookie layer, covered by a peanut butter cheesecake layer, with a drizzle of chocolate on top (and I doubled the crust recipe and made a few peanut butter cookies on the side).
Peanut Butter Cheesecake Bars
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp table salt
1/4 lb butter (1 sticks), salted
1 cup packed dark brown sugar
1/2 cup peanut butter
1 tsp vanilla extract
2 (8 ounce) packages cream cheese, softened
1 cup brown sugar firmly packed
1/3 cup peanut butter
3 Tbs all-purpose flour
1/2 cup milk
1/4 cup heavy (whipping) cream
4 ounces Good Quality Bittersweet Chocolate
1/2-1 cup peanuts to sprinkle on top
1. Pre-heat oven to 350 degrees.
2. Sift flour, baking soda, baking powder, and salt in medium bowl.
3 Mix butter until creamy, then add brown sugar beating until fluffy. Add peanut butter and mix, then add the egg and vanilla. Add dry ingredients and mix.
4. Place dough into the bottom of a 9 x 13 inch baking pan, flattening to cover the entire surface.
5. Bake for about 10 minutes until firm, but not fully baked.
1 While the crust is baking, mix cream cheese, brown sugar, peanut butter and flour together until smooth. Add eggs one at a time, then milk mixing just until incorporated. Pour batter into prepared crust. Place in the oven and bake for 10 minutes, then turn the temperature to 250 and bake for 35-40 minutes longer. The top should be firm but not brown, with a little jiggle in the center (not much though). Remove from the oven and set aside to cool.
CHOCOLATE DRIZZLE (GANACHE)
1 In a microwave safe bowl, heat the cream to just below boiling, about 1 minute. Add the chocolate and stir gently until melted and smooth. Drizzle over the top of the bars.
2 Refrigerate for several hours to overnight, then slice into small squares (it is very rich).