Description
These Chocolate Peanut Butter Cheesecake Bars are a decadent dessert featuring a crunchy Oreo crust, creamy peanut butter-infused cheesecake, a luscious peanut caramel layer, and a rich chocolate topping studded with peanut butter chips. Perfectly balanced with sweet and salty flavors, these bars are a crowd-pleaser for any occasion.
Ingredients
Scale
Crust
- 2 cups Oreo cookie crumbs
- 1/4 cup melted butter
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup peanut butter
Peanut Caramel Layer
- 1/2 cup chopped peanuts
- 1/2 cup caramel sauce
Chocolate Topping
- 1 cup semi-sweet chocolate chips
- 1 cup peanut butter chips
- 1/2 cup heavy cream
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan thoroughly to prevent sticking.
- Mix Crust Ingredients: In a mixing bowl, combine the Oreo cookie crumbs with the melted butter ensuring the crumbs are fully coated and the mixture can hold together when pressed.
- Form the Crust: Press this mixture firmly and evenly into the bottom of the prepared baking pan to create a solid base for your bars.
- Bake the Crust: Place the crust in the preheated oven and bake for 8-10 minutes until set, then remove and let it cool completely to prepare for the cheesecake layer.
- Prepare Cheesecake Mixture: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy with no lumps.
- Add Eggs: Add the eggs one at a time into the cream cheese mixture, beating well after each addition for a smooth texture.
- Incorporate Flavors: Mix in the vanilla extract and peanut butter until the cheesecake filling is uniformly smooth and creamy.
- Assemble Cheesecake Layer: Pour the cheesecake mixture over the cooled crust, spreading it out evenly with a spatula to ensure a uniform layer.
- Bake the Cheesecake: Bake for 25-30 minutes or until the center is set but still slightly jiggly to avoid overbaking; then remove and allow it to cool completely at room temperature.
- Add Peanut Caramel Layer: Evenly sprinkle the chopped peanuts over the cooled cheesecake layer, followed by drizzling the caramel sauce across the peanuts to create a sweet and crunchy layer.
- Prepare Chocolate Topping: In a small saucepan, gently heat the heavy cream just until it begins to simmer; remove from heat immediately to avoid boiling.
- Melt Chocolate: Pour the hot cream over the semi-sweet chocolate chips in a bowl and stir continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Apply Chocolate Topping: Spread the melted chocolate mixture evenly over the peanut caramel layer, smoothing with a spatula for an even finish.
- Garnish: Sprinkle the peanut butter chips and additional semi-sweet chocolate chips on top of the chocolate layer to add texture and enhanced flavor.
- Chill Bars: Refrigerate the assembled bars for at least 3 hours or until fully set to ensure easy slicing and optimal flavor melding.
- Serve: Cut into 24 individual bars and serve chilled for a rich and satisfying dessert experience.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter without lumps.
- Do not overbake the cheesecake layer to prevent cracking or dryness; the center should still jiggle slightly when done.
- Use a sharp knife warmed in hot water to make clean cuts through the bars after chilling.
- Store leftover bars covered in the refrigerator for up to 5 days to maintain freshness.
- For a nut-free version, omit the peanuts and use allergy-safe substitutions.
