Peanut Butter Cup Pretzel Cheesecake Bars Recipes

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PEANUT BUTTER CUP PRETZEL CHEESECAKE BARS RECIPE



Peanut Butter Cup Pretzel Cheesecake Bars Recipe image

Pretzel cheesecake bars with peanut butter filling stuffed with Reese's peanut butter cups on top of a pretzel crust, and drizzled with chocolate.

Provided by Valerie Williams

Categories     Bars and Brownies

Time 4h10m

Yield 16

Number Of Ingredients 14

For the Pretzel Crust:
1½ cups very finely ground, about 3 cups whole pretzels salty pretzels
3 tbsp granulated sugar
7 tbsp melted unsalted butter
For the Peanut Butter Cheesecake Filling:
16 oz softened to room temperature, not fat free cream cheese
1 large egg
¼ cup granulated sugar
½ cup creamy peanut butter
2 tsp pure vanilla extract
10 cups chopped Reese's peanut butter
For the Chocolate Drizzle:
1 tbsp creamy peanut butter
¼ cup Chocolate Chips

Steps:

  • Preheat oven to 350 degrees F. Line bottom and sides of an 8x8-inch or 9x9-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
  • Pretzel Crust:
  • In a food processor or blender, pulse salty pretzels into a fine crumb. Stir the pretzel crumbs, sugar, and melted butter together in a medium-sized bowl.
  • Press evenly into the lined pan. Bake for 10 to 12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
  • Peanut Butter Cheesecake Filling:
  • Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy for about 3 full minutes.
  • Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28 to 32 minutes or until the cheesecake has set up and the edges are lightly browned.
  • Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut it into squares.
  • Chocolate Drizzle:
  • Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
  • Store bars in a covered container for up to 10 days in the refrigerator.

Nutrition Facts : Carbohydrate 63.99g, Cholesterol 56.69mg, Fat 103.95g, Fiber 9.32g, Protein 42.23g, SaturatedFat 26.93g, ServingSize 16.00 Piece, Sodium 400.43mg, Sugar 0.00, UnsaturatedFat 48.20g

PEANUT BUTTER CHEESECAKE BARS



Peanut Butter Cheesecake Bars image

Provided by Food Network Kitchen

Time 4h15m

Yield about 24

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for the pan
3 cups butter cracker crumbs (such as Ritz; about 3 sleeves)
1/4 cup sugar
24 ounces cream cheese, at room temperature
1 cup sugar
2 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 cup smooth peanut butter
Red sprinkles, for decorating

Steps:

  • Make the crust: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Line with foil, leaving a 2-inch overhang on the long sides; butter the foil. Combine the cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake until toasted, about 10 minutes. Transfer to a rack and let cool 15 minutes.
  • Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the eggs, sour cream and vanilla and beat until combined, 1 minute. Remove 1 cup of the batter to a medium bowl and stir in the peanut butter until smooth. Pour the peanut butter batter onto the crust in a thin even layer. Pour the remaining cheesecake batter on top; smooth with a spatula.
  • Bake until the cheesecake is set around the edges but still jiggly in the center, about 30 minutes. Transfer to a rack to cool completely, about 1 hour. Refrigerate until set, at least 2 hours or overnight.
  • Slide an offset spatula or paring knife around the edge of the pan, then remove the cheesecake using the foil overhang. Slice into squares and top with sprinkles.

PEANUT BUTTER PRETZEL BARS



Peanut Butter Pretzel Bars image

My secret to these rich no-bake bites? Pretzels in the crust. They add a salty crunch to the classic peanut butter and chocolate pairing. -Jennifer Beckman, Falls Church, Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 dozen.

Number Of Ingredients 6

1 package (16 ounces) miniature pretzels
1-1/2 cups butter, melted
1-1/2 cups peanut butter
3 cups confectioners' sugar
2 cups semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Line a 13x9-in. baking pan with foil, letting ends extend up sides. Set aside 1-1/2 cups pretzels for topping. Pulse remaining pretzels in a food processor until fine crumbs form. In a large bowl, mix butter, peanut butter, confectioners' sugar and pretzel crumbs., Press into prepared pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over peanut butter layer. Break reserved pretzels and sprinkle over top; press down gently. Refrigerate, covered, until set, about 1 hour. Lifting with foil, remove from pan. Cut into 48 bars.

Nutrition Facts : Calories 201 calories, Fat 13g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 233mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.

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