Peanut Butter Cup Pretzel Cheesecake Bars
Total Time
4 hours, 10 minutes
Prep Time
20 minutes
Cook Time
50 minutes
Rating
5 out of 5 stars
(2)
Ingredients
16 bars
- 1 and 1/2 cups (120g) very finely ground salty pretzels (about 3 cups whole pretzels)
- 3 Tablespoons (35g) granulated sugar
- 7 Tablespoons (99g) unsalted butter, melted
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 1/2 cup (125g) creamy peanut butter
- 2 teaspoons pure vanilla extract
- 10 regular sized Reese’s Peanut Butter Cups, chopped (or 20 small)
- 1 Tablespoon (15g) creamy peanut butter
- 1/4 cup (45g) chocolate chips
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Preparation
Step 1
Preheat oven to 350°F (177°C). Line bottom and sides of an 8-inch or 9-inch square baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Step 2
In a food processor or blender, pulse salty pretzels into a fine crumb. Stir the pretzel crumbs, sugar, and melted butter together in a medium sized bowl. Press evenly into the lined pan. Bake for 10-12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
Step 3
Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Fold in the chopped Reese’s cups and spread the mixture over crust. Bake for 28-32 minutes, or until the cheesecake has set up and the edges are lightly browned.
Step 4
Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
Step 5
Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
Step 6
Store bars in a covered container for up to 10 days in the refrigerator.
Step 7
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Chef's notes
Special Tools (affiliate links):
8-inch Square Baking Pan or 9-inch Square Baking Pan | Food Processor/Blender | Glass Mixing Bowl | Electric Mixer (Handheld or Stand)
Double Batch:
Recipe can easily be doubled and baked in a 9×13-inch pan. Baking time will vary, about 45-55 minutes.
