Chocolate Peanut Butter Cheesecake Bars


This is a public service announcement: You Need to Make This.

Oh. My. Goodness. Last night I discovered something wonderful! The last week I’ve been trying to use up the little odds and ends of food I have. This has been an attempt to make our new groceries stretch a little longer and also create some more interesting food. Sunday I had barely a jar of pickled jalapenos left so I put them on our grilled cheese sandwiches for lunch. That was a great call as they were delicious.

Now on to last night’s deliciousness. I found THISΒ recipe from Southern Plate via Pinterest and realized it would tie up more than one of my loose ends in the kitchen. I had a random can of sweetened condensed milk and a random pack of cream cheese that needed to go. Amazingly this used both of those. I adapted the original recipe just slightly. It calls for a roll of peanut butter cookie dough. I would never buy pre-made peanut butter cookie dough because it is so so easy to make your own, which is what I did. So here is my version of the recipe:

Ingredients for Choc PB Cheesecake bars

  • 1 batch peanut butter cookie dough
  • 8 ounce cream cheese, softened
  • 1/3 cup sweetened condensed milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup chocolate chips

Ingredients for Peanut Butter Cookie Dough

  • 1 Cup creamy peanut butter
  • 1 Cup sugar
  • 1 egg
  • 1 tsp vanilla

Mix the egg and vanilla together first then combine everything well in a bowl with a spoon. See how easy that was? If you want to make cookies just plop the dough on a pan, dip a fork in suger to make that classic criss-cross pattern and bake at 350 for about 8-10 minutes. #Boom. That’s it. You’re done.

Instructions for Choc. PB Cheesecake Bar

  • Grease an 7×11 inch* pan and set aside
  • In mixing bowl, place softened cream cheese, egg, vanilla, and sweetened condensed milk. Beat until smooth and creamy. Stir in half a cup choc chips
  • Stir the other half cup of choc chips into your homemade peanut butter cookie dough
  • Pat half of cookie dough into bottom of greased pan (Chill the dough for about 30mins and everything will be better.) Pour cheesecake mixture over this.
  • Break remaining cookie dough into chunks, flatten in your hands and scatter on top of cheesecake mixture in pan to mostly cover the top. Doesn’t have to be completely covered, just going for maximum cookie spreadage here.
  • Bake at 350 for 30-35 minutes, or until lightly browned on top.
Let cool slightly before cutting
And enjoy! Happy baking everyone.
*I realize this isn’t a super common pan size. Southern Plate used an 8×8 but I found a larger pan worked much better for me.

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