Peanut Butter Cup Pretzel Cheesecake Bars

By srumbel

Thick peanut butter cheesecake filling on top of a salty pretzel crust, stuffed with Reese’s Peanut Butter Cups, and a chocolate drizzle on top.



Read more from the source: http://sallysbakingaddiction.com/2013/07/16/peanut-butter-cup-pretzel-cheesecake-bars/#ixzz2ZEaTbd5i
Under Creative Commons License: Attribution
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Ingredients

• Pretzel Crust
• 1 and 1/2 cups (120 grams) very finely ground salty pretzels (about 3 cups whole pretzels)
• 3 Tablespoons (35 grams) granulated sugar
• 7 Tablespoons (100 grams) unsalted butter, melted
• Peanut Butter Cheesecake Filling
• 16 ounces (448 grams) cream cheese, softened to room temperature (not fat free)
• 1 large egg
• 1/4 cup (50 grams) granulated sugar
• 1/2 cup (125 grams) creamy peanut butter
• 2 teaspoons vanilla extract
• 10 regular sized Reese's Peanut Butter Cups, chopped (or 20 small)
• Chocolate Drizzle
• 1 Tablespoon (15 grams) creamy peanut butter
• 1/4 cup (45 grams) chocolate chips
• Read more from the source: http://sallysbakingaddiction.com/2013/07/16/peanut-butter-cup-pretzel-cheesecake-bars/#ixzz2ZEaCuLVc
• Under Creative Commons License: Attribution
• Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Preparation

Step 1

1.Preheat oven to 350F degrees. Line bottom and sides of an 8x8 or 9x9 baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
2.For the crust: In a food processor or blender, pulse salty pretzels into a fine crumb. See photo above for how it will look. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
3.For the filling: Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the chopped Reese's cups and spread the mixture over crust. Bake for 28-32 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 into squares.
4.For the drizzle: Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.

Baking a cheesecake as bars is so much easier! This recipe makes 16 cheesecake bars. Store bars in a covered container for up to 10 days in the refrigerator. Recipe can easily be doubled and baked in a 9x13-inch pan, baking time will vary - about 45-55 minutes.



Read more from the source: http://sallysbakingaddiction.com/2013/07/16/peanut-butter-cup-pretzel-cheesecake-bars/#ixzz2ZEaMb93D
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook


Read more from the source: http://sallysbakingaddiction.com/2013/07/16/peanut-butter-cup-pretzel-cheesecake-bars/#ixzz2ZEaGPaNj
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook