Peanut Butter Cup Pretzel Cheesecake Bars Recipes

PEANUT BUTTER PRETZEL BARS

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.

PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350°F. Grease a 9- or 10-inch springform pan.
• Combine the pretzels, melted butter, and brown sugar until well mixed.
• Transfer the mixture to the prepared pan. Press evenly into the bottom of the pan.
• Bake for 10 minutes. Then, set aside to cool slightly.
• Place the cream cheese, brown sugar, and sour cream in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in the vanilla extract.
• Add the eggs, one at a time, beating well after each addition. Add the peanut butter and mix thoroughly.
• Pour the filling into the crust. and spread evenly.
• Bake for 15 minutes.
• Reduce oven temperature to 200°F. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
• Remove the cheesecake from the oven and run a knife around the edge of the pan.
• Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.
• Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.
• Use a spoon to drizzle the chocolate over the chilled cheesecake.
• Sprinkle the toffee bits over the top of the cheesecake.

PEANUT BUTTER CHEESECAKE BARS

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 CUP PRETZEL CHEESECAKE BARS RECIPE

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.