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Peanut Butter Cup Cheesecake Bars

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Ingredients
  

  • Crust:
  • 1 cup graham cracker crumbs bought in a box as crumbs or make own from 7 crackers in food processor
  • 6 T. melted butter
  • 3 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.
  • Filling:
  • 2 8 oz. each packages cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • ¼ 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

Instructions
 

Crust

  • 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.
  • 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.