Double Reese’s, Double Deliciousness: Reese’s Cheesecake Bars
These peanut-butter-dominated cheesecake bars will rock your taste buds.
November 19, 2016
Peanut butter and chocolate make the best combination, and this recipe will not let any lovers of this combination down with its 22 Nutter Butters, 20 Reese’s, and ⅔ cup of creamy peanut butter. These cheesecake bars are easy to make and fun, and they will definitely be something that you will crave.
Ingredients:
- 20 Nutter Butters, plus 2 crushed for garnish
- 6 tbsp. melted butter
- 20 Reese’s
- 2 8- oz. blocks cream cheese, softened
- 1/2 cups sugar
- 2 large eggs
- 2/3 cups creamy peanut butter
- 1/2 tsp. vanilla extract
- pinch of salt
- 2 tbsp. Reese’s Pieces
Directions:
Crust:
- Preheat oven to 350º F and line an 8-x-8” pan with foil.
- In a food processor fitted with a metal blade, blend Nutter Butters until fine crumbs form.
- Add to a bowl with melted butter and mix until combined.
- Press tightly into prepared pan.
- Top with a layer of whole Reese’s.
Cheesecake Layer:
- In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla, and salt.
- Pour over Reese’s layer. Top with crushed Nutter Butters and Reese’s Pieces.
- Bake until only slightly soft, 40 minutes. Let cool slightly, then refrigerate until completely cold, 3 to 12 hours.
- Slice into bars and serve.
Nancy • Nov 21, 2016 at 4:08 pm
When putting the cookies in a food processor do I need to take the peanut butter out of between the wafers or put the whole wafer in the processor? Also, can i grind them up the night before cooking the bars or will it get too clumpy if not put in the bottom of the pan immediately after crushing them?
Thank you
Aidan.Greger • Jan 19, 2017 at 12:17 pm
You don’t need to take the peanut butter out from between the wafers, but you can if you want to and yes , you have put the crushed wafers immediately into the pan or it will get clumpy.