Reese's Peanut Butter Cheesecake Bars

Last week Cara shared Hugs and Cookies xoxo's cheesecake bars on our Facebook page.

I knew I had to have them. ASAP. I didn't want to be a total copycat so I changed it up a little. Check it out:

Cookie Crust (original recipe calls for Oreo cookies, which I'm sure would be awesome)

1 row Fudge Stripes Original (6 cookies)

1 row Fudge Stripes Dark Chocolate (8 cookies)

6 tbsp butter, melted

1/3 cup sugar

Dash of salt

Prepare an 8x8 pan with nonstick foil. Crush the cookies, add sugar and salt. Pour in melted butter and stir. 

Pour into prepared pan.

Bake at 350 for 8 minutes. Let cool.

Cheesecake with Reese’s Peanut Butter Cups

8oz cream cheese, softened

½ cup sugar

1 egg

2 tbsp flour

8 oz bag of mini Reese’s Peanut Butter Cup

Mix cream cheese until smooth. Add sugar and mix until smooth. Add egg and flour. Mix well. Pour in the bag of Reese’s. Gently stir them into the cheesecake.  

Pour cheesecake over cooled cookie crust.

Bake for 30-35 minutes. Remove from oven once the cheesecake begins to slightly turn brown. Cool to room temperature. I sped up the cooling process, just as Hugs and Cookies xoxo did, in the freezer.

Chocolate glaze

6 oz milk chocolate

8 tbsp butter (next time I will use 6 tbsp, my glaze came out thinner than I would have liked)

1 tbsp light corn syrup

Melt together the butter and milk chocolate. Once smooth stir in corn syrup. Pour over cheesecake. Smooth the top to disperse evenly. Let cheesecake sit on counter until the chocolate glaze has cooled then chill the bars for a couple of hours. Use a sharp knife to cut these delicious bars into squares.

Peanut Butter Drizzle

½ cup peanut butter baking chips

1 tbsp shortening

Melt ingredients together in microwave for 45 seconds or so. Careful not to burn. Stir well and drizzle over bars.

Refrigerate leftovers.