Chocolate Peanut Butter Pretzel Cheesecake Bars
Description
This salty and sweet dessert is made with everyone's favorites, peanut butter, chocolate and cheesecake on a pretzel crust with a ganache topping. It's so irresistible, be sure that you have enough for everyone.
Ingredients
Pretzel Crust:
4 c. pretzels, crushed into fine crumbs (about 1 1/2 c. crumbs)
8 T. unsalted butter, melted
2 T. brown sugar
1 c. semi-sweet chocolate chips
Cheesecake Filling:
2 - 8 oz. packages cream cheese, at room temperature
1/3 c. light brown sugar
2 large eggs, at room temperature
1/2 c. smooth peanut butter
1 t. vanilla extract
1/8 t. salt
Chocolate Peanut Butter Ganache:
1/4 c. heavy cream
1/2 c. (3 oz.) semi-sweet chocolate chips
2 T. smooth peanut butter
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Pretzel Crust:
Preheat oven to 350 degrees. Line an 8 x 8 inch baking pan with aluminum foil; spray foil with non-stick cooking spray.
Combine pretzel crumbs, melted butter and sugar; press into the bottom of the prepared pan, using the bottom of a glass to pack firmly into the pan.
Bake 10 minutes. Remove from oven; sprinkle on the chocolate chips; bake 2 more minutes. Remove from oven. (Keep the oven on.) Smooth the melted chocolate chips with an offset spatula. Cool completely.
Cheesecake Filling:
In the bowl of an electric mixer, beat cream cheese and sugar on medium-high speed until well combined and smooth. Beat in eggs, one at a time, until combined. Add in peanut butter, vanilla and salt; beat until just combined. Pour over the cooled crust.
Bake 30 minutes, or until the cheesecake is set at the edges but slightly jiggly in the middle. Cool completely in the pan on a wire rack.
Cover; refrigerate the cheesecake until very cold, at least 3 hours. The cheesecake can be stored in the refrigerator for up to 2 days.
Chocolate Peanut Butter Ganache Topping:
Place heavy cream in a glass measuring cup; microwave for 25 seconds, or until steaming hot but not bubbling. Add in the chocolate chips and peanut butter. Let sit for 2 minutes; stir until smooth. Transfer to a ziploc bag; snip off a very small corner; drizzle ganache over the cheesecake.
Serve.
Makes 9 large or 16 small servings.