Peanut butter cheesecake over peanut butter cups sitting on a graham cracker crust & then topped with peanut butter ganache and a chocolate drizzle

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Peanut butter
  • 6 oz Peanut butter chips

• Baking & Spices

  • 2 tbsp Powdered sugar
  • 1 cup Sugar

• Snacks

  • 1 1/2 cup Graham cracker crumbs

• Dairy

  • 1 STICK Butter
  • 8 tbsp Butter
  • 8 oz Cream cheese
  • 1/2 cup Heavy cream

Found on hugsandcookiesxoxo.com

Description

Ingredients

• 1 STICK BUTTER
• ½C. SUGAR
• 1½C. GRAHAM CRACKER CRUMBS
• 8 OUNCES CREAM CHEESE
• 1 EGG
• ½C. SUGAR
• ¼C. PEANUT BUTTER
• ½c. heavy cream
• 8 Tablespoons butter
• 6 ounces peanut butter chips
• 2T. sifted powdered sugar
• *** Will need snack size reeses

Directions

• MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.
• ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY.
• combine cream and butter in saucepan until hot.
• Stir in chips till smooth.
• Add sugar and pour over bars.
• Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!