Chocolate Peanut Butter Cheesecake Cookie Bars

• Refrigerated

  • 3 Egg

• Condiments

  • 1/2 cup Peanut butter
  • 12 Reese's peanut butter cups, frozen and chopped

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 1/2 cup Cocoa powder, dark
  • 1 3/4 cup Dark chocolate chip
  • 2 1/2 cups Flour
  • 1/2 tsp Salt
  • 1/2 cup Shortening
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 1 Cream cheese, softened (8 oz.

Found on insidebrucrewlife.com

Description

Directions

• In a mixing bowl, beat the butter, shortening, and sugars until creamy. Add the eggs and vanilla and beat again. Sift together the salt, baking soda, flour, and cocoa powder. Slowly add to the butter mixture. Stir in the chocolate chips by hand.
• Press half the dough into the bottom of a greased 9x13 pan. Set aside.
• Beat the cream cheese and sugar until creamy. Add the egg and peanut butter and beat again. Stir in the chopped Reeses peanut butter cups by hand. Pour over the top of the dough in the pan. Take spoonfuls of the leftover cookie dough and flatten in your hands. Place on top of the cheesecake gently. Bake at 350* for 30 minutes. Let cool for 1-2 hours, then refrigerate until cool completely. Cut into 24 bars.
• Place the chocolate chips and shortening in a microwave safe bowl. Heat 30 seconds and stir. Repeat for 15 seconds if needed. Spoon the melted chocolate into a plastic baggie and cut one tip off. Drizzle over the tops of the cheesecake bars. Let set. Keep refrigerated. Makes 24 cookie bars.