Chocolate Peanut Butter Pretzel Cheesecake Bars

Get ready for a mouthwatering treat – Chocolate Peanut Butter Pretzel Cheesecake Bars! These bars combine the awesome flavors of salty pretzels, rich chocolate, and creamy peanut butter in one delectable dessert. 

Ingredients:

For the Pretzel Crust:

• 1 1/2 cups pretzel crumbs (from about 4 cups pretzels)
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 tablespoons brown sugar
• 1 cup semisweet chocolate chips

For the Cheesecake:

• 2 (8-ounce) packages cream cheese, softened
• 1/3 cup light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For the Chocolate Peanut Butter Ganache:

• 1/4 cup heavy cream
• 3 ounces semisweet chocolate chips (about 1/2 cup)
• 2 tablespoons smooth peanut butter

Instructions:

For the Crust:

1. Preheat your oven to 350°F. Line an 8 by 8-inch baking pan with foil and give it a quick spray with nonstick cooking spray.
2. Crush about 4 cups of pretzels until you have 1 1/2 cups of fine crumbs.
3. Combine the pretzel crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a glass or measuring cup. Pop it in the oven for 10 minutes.
4. Take it out of the oven and sprinkle the chocolate chips on top. Bake for an additional 2 minutes, then smooth the melted chocolate with a spatula. Let it cool completely.

For the Cheesecake:

1. In a mixing bowl, beat the cream cheese and sugar until it’s smooth and well combined.
2. Add the eggs one at a time, mixing until everything comes together.
3. Stir in the peanut butter, vanilla, and a pinch of salt. Now, pour this heavenly mixture over the cooled crust.
4. Bake at 350°F for 30 minutes until the edges of the cheesecake are set, but the middle is just a little jiggly. Let it cool completely in the pan on a wire rack, then pop it in the fridge. Chill it until it’s super cold, which should take at least 3 hours. You can keep it in the fridge for up to 2 days.

For the Topping:

1. Grab a glass measuring cup and put the cream in it. Microwave for about 25 seconds, or until it’s steaming hot but not bubbling.
2. Add in the chocolate chips and peanut butter, and let it sit for a couple of minutes.
3. Stir it until it’s smooth.
4. Transfer it to a zip-top bag, snip a tiny hole in one corner, and drizzle this luscious mixture over the cheesecake.
5. Now, it’s ready to be served or kept in the fridge for later indulgence.

These Chocolate Peanut Butter Pretzel Cheesecake Bars are the perfect blend of sweet, salty, and creamy – a dessert that’ll leave you wanting more! Enjoy your delightful creation.

 

Chocolate Peanut Butter Pretzel Cheesecake Bars

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Ingredients

• For the Pretzel Crust:
• 1 1/2 cups pretzel crumbs (from about 4 cups pretzels)
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 tablespoons brown sugar
• 1 cup semisweet chocolate chips
• For the Cheesecake:
• 2 (8-ounce) packages cream cheese, softened
• 1/3 cup light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup smooth peanut butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• For the Chocolate Peanut Butter Ganache:
• 1/4 cup heavy cream
• 3 ounces semisweet chocolate chips (about 1/2 cup)
• 2 tablespoons smooth peanut butter

Instructions

For the Crust:

1. Preheat your oven to 350°F. Line an 8 by 8-inch baking pan with foil and give it a quick spray with nonstick cooking spray.
2. Crush about 4 cups of pretzels until you have 1 1/2 cups of fine crumbs.
3. Combine the pretzel crumbs, melted butter, and brown sugar. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a glass or measuring cup. Pop it in the oven for 10 minutes.
4. Take it out of the oven and sprinkle the chocolate chips on top. Bake for an additional 2 minutes, then smooth the melted chocolate with a spatula. Let it cool completely.

For the Cheesecake:

1. In a mixing bowl, beat the cream cheese and sugar until it's smooth and well combined.
2. Add the eggs one at a time, mixing until everything comes together.
3. Stir in the peanut butter, vanilla, and a pinch of salt. Now, pour this heavenly mixture over the cooled crust.
4. Bake at 350°F for 30 minutes until the edges of the cheesecake are set, but the middle is just a little jiggly. Let it cool completely in the pan on a wire rack, then pop it in the fridge. Chill it until it's super cold, which should take at least 3 hours. You can keep it in the fridge for up to 2 days.

For the Topping:

1. Grab a glass measuring cup and put the cream in it. Microwave for about 25 seconds, or until it's steaming hot but not bubbling.
2. Add in the chocolate chips and peanut butter, and let it sit for a couple of minutes.
3. Stir it until it's smooth.
4. Transfer it to a zip-top bag, snip a tiny hole in one corner, and drizzle this luscious mixture over the cheesecake.
5. Now, it's ready to be served or kept in the fridge for later indulgence.

These Chocolate Peanut Butter Pretzel Cheesecake Bars are the perfect blend of sweet, salty, and creamy – a dessert that'll leave you wanting more! Enjoy your delightful creation.