1 cup graham cracker crumbs (bought in a box as crumbs or make own from 7 crackers in food processor)
6 T. melted butter3 T. brown sugar
2 T. all-purpose flour
dash salt

Combine all the above and pat into a nonstick foil lined 8×8 pan. Bake at 325 for about 12 minutes till lightly browned.Cool 30 mins.

2 (8 oz. each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract
9 ounces mini Reese’s peanut butter cups cut into quarters (plus a few extra for garnish later)
2 oz. chocolate chips

Beat cream cheese until it is very smooth, about 3 minutes. Add in granulated sugar until the mixture is combined. Add eggs, one a time and continue beating. Add sour cream and vanilla extract until fully combined. Fold the cut pb cups into mixture and spread evenly into pan.

Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 35 to 40 minutes, rotating the pan halfway through baking. (NOTE: I baked longer than this-probably about 45 minutes but check yours)

Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.

Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into bars. Melt chips in microwave and drizzle across bars. Top with another quarter of peanut butter cup! Mmmmm
Makes 16 bars.

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