Shelly's Recipe

Peanut Butter Cookie Cheesecake Bars

Category: Bars

½ cup butter (room temperature)
½ cup peanut butter
1 cup brown sugar
2 large eggs
1 tsp. vanilla extract
1½ cups all-purpose flour
1 cup mini chocolate chips
16 oz. cream cheese, room temperature (I used Philadelphia)
⅔ cup granulated sugar
2 large eggs
1 tsp. vanilla extract
¼ cup mini peanut butter cups (the mini-mini ones or smallest kind you can find)
¼ cup mini chocolate chips
12 full-sized peanut butter cups (Reese's)

(1) Heat the oven to 375 degrees F.

(2) Spray a 9x13 pan with baking spray. Line the pan with parchment paper with one inch overhang on each side. (I was out of parchment paper and used a silicone baking sheet to line the pan instead- I would definitely opt for the parchment paper!) Spray the parchment paper with baking spray.

(3) Cream together the butter and peanut butter.

(4) Add in brown sugar and mix.

(5) Add in eggs and vanilla extract, then mix.

(6) Add in flour and mix.

(7) Add in 1 cup of mini chocolate chips and fold to combine. Set aside.

(8) Combine all cheesecake ingredients in a bowl and beat until blended. Set aside.

(9) Press ¾ of cookie dough into the bottom of your pan. Don't be afraid to use your hands!

(10) Place the full-sized peanut butter cups on top of cookie dough (I did 4 rows of 3 peanut butter cups).

(11) Pour the cheesecake mixture on top.

(12) Crumble remaining cookie dough on top of cheesecake layer along with the extra ¼ cup mini chocolate chips and ¼ cup mini peanut butter cups.

(13) Transfer pan to oven and bake for 30-40 minutes at 375 degrees F. Remove from oven to let cool.

(14) After the pan has cooled, place in the fridge for at least an hour. The bars are easiest to cut when refrigerated, but they taste best at room temperature. Remove from fridge and cut bars a few minutes before serving.