Snickers Cheesecake Bars
Description
This decadent dessert starts with an Oreo cookie crust, with a Snickers candy cheesecake that's then drizzled with melted caramel and chocolate and finished with salty, chopped peanuts.
Ingredients
35 Oreo cookies with centers
6 T. butter, melted, slightly cooled
24 oz. cream cheese (3 - 8 oz. packages), at room temperature
3 large eggs
3/4 c. sugar
1 T. pure vanilla extract
12 oz. package Fun-Sized Snickers, chopped (about 20, or 2 1/4 c. chopped)
1/2 c. chocolate chips, (milk chocolate or semi-sweet)
1/2 c. caramel sauce
1/2 c. roasted salted peanuts, chopped
Directions
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Adjust an oven rack to the center position of the oven; preheat to 325 degrees. Line a 9x13 inch baking pan with aluminum foil, with foil overhanging over the sides.
Crust:
Place cookies with their creamy centers in a large food processor (if using a blender, you may have to divide Oreos into a couple of batches). Process until cookies are fine crumbs. Transfer crumbs to a medium bowl; pour in melted butter; stir until crumbs are evenly moistened. Add crumb mixture to the prepared pan; press into an even layer on the bottom and slightly up the sides. Bake for 10 minutes; cool on a wire rack. Prepare the filling while cooling.
Cheesecake Filling:
Use an electric mixer to beat together cream cheese, eggs, sugar and vanilla until smooth and creamy, for 2 - 3 minutes. Stir in chopped Snickers; pour mixture into cooled crust, spreading in an even layer. Bake 35 - 45 minutes or until cheesecake is set, puffed up and has a few light golden spots and edges. Cool on a wire rack for 1 hour.
Microwave chocolate chips for 30 seconds, stirring, and repeating until chips are smooth and melted. While chocolate is cooling for several minutes, pour caramel sauce into a plastic sandwich bag; close the bag. Squeeze caramel into a corner; snip off a tiny piece off of the corner. Use it as a piping bag, drizzling caramel horizontally and vertically over the top of the cheesecake.
Use the same process with a second sandwich bag to drizzle melted chocolate horizontally and vertically over cheesecake.
Sprinkle chopped peanuts over cheesecake.Refrigerate for at least 3 hours until set.
Use the foil to lift cheesecake up out of the pan. Cut into 24 squares.
24 servings.