REESE’S PEANUT BUTTER CUP CHEESECAKE BARS
CRUST:
3 cups of graham cracker crumbs
1 cup sugar
2 STICKS MELTED BUTTER (16 TABLESPOONS)
STIR ALL TOGETHER AND PRESS INTO A 9X13 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 7-10 MINUTES AND COOL.
FILLING:
BEAT: 2 8-OUNCE PACKAGES OF CREAM CHEESE
2 EGGS
1C. SUGAR
1/4C. FLOUR
ONCE SMOOTH, ADD ONE 7 OZ. PACKAGE OF MINI REESE’S PB CUPS (THE UNWRAPPED ONES)
POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.
LET COOL AND ADD GLAZE.
GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL OVERNIGHT.
CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE AND SOME CHOPPED REGULAR SIZED PB CUPS ON TOP!
