No-Bake Buckeye Cheesecake Bars

Prep Time 20 mins
Courses:
Difficulty: Intermediate
Servings: 12
Ingredients
    Crust
  • 2 c. chocolate graham cracker crumbs
  • 1/2 c. unsalted butter, melted
    • Filling
  • 16 oz. cream cheese, softened
  • 1 c. creamy peanut butter
  • 1 c. powdered sugar
  • 1 tsp. vanilla extract
  • 1 c. whipped topping, plus more for garnish
    • Topping
  • 1 c. semi-sweet chocolate chips
  • 2 tbsp. peanut butter
  • Whole peanuts for garnish
Instructions
  1. 1
    Line an 8x8 inch baking dish with parchment paper, allowing the edges to overhang for easy removal.
  2. 2
    Mix chocolate graham cracker crumbs with melted butter and press firmly into the bottom of the prepared dish to form the crust. Place in the refrigerator to chill while you make the filling.
  3. 3
    In a large bowl, beat cream cheese,, 1 cup peanut butter, powdered sugar and vanilla extract until smooth. Fold in 1 cup whipped topping.
  4. 4
    Spread the filling evenly over the crust and return to the refrigerator to chill.
  5. 5
    For the topping, melt chocolate chips and 2 tablespoons peanut butter together until smooth. Spread over the chilled filling.
  6. 6
    Refrigerate for at least 4 hours, or until set.
  7. 7
    Garnish with additional whipped topping and whole peanuts before serving. Use the parchment paper to lift the bars out of the dish before cutting into squares.
Read it online: https://www.coorsrecipes.com/recipe/no-bake-buckeye-cheesecake-bars/