If you love the flavors of chocolate and peanut butter AND love cheesecake, then we have the perfect treat for you! These Peanut Butter & Chocolate Cheesecake Bars are mouth-wateringly delicious and are oh so easy to make!
Peanut Butter & Chocolate
Cheesecake Bars
Peanut butter and chocolate go together like two peas in a pod – think Reese’s cups, YUM! And, who doesn’t love the creamy deliciousness of cheesecake? When you add them together, you have a yumminess no one can resist!
These cheesecake bars are THE perfect dessert for a family treat or after-dinner dessert and it works equally well for a crowd. And, since it is a chilled dessert, it is perfect to beat the heat for hot summer get-togethers!
You just cannot beat the deliciousness of these Peanut Butter & Chocolate Cheesecake Bars! Not only are they melt-in-your-mouth delicious, but they are also super easy and quick to make.
However, you will need to allow an hour or so for them to chill as the pudding needs to set. Waiting is the hardest part!
Love yummy cheesecake bar recipes? Then, be sure and try these yummy delights too!
- No Bake Strawberry Cheesecake Bars
- S’mores Cheesecake Bars
- Oreo Cheesecake Brownie Bars
- M&M Chocolate Chip Cheesecake Bars
So much yumminess going on it truly makes your mouth water. But, for right now, let’s get to these “oh so good” Peanut Butter & Chocolate Cheesecake Bars!
How To Make These Yummy Bars:
Start by lining a 15x10x1 inch baking pan with foil. Be sure and extend the foil over the edges of the pan.
Next, begin your crust layer by combining the granulated sugar and corn syrup in a large saucepan, stirring as you add them. Heat the mixture for another minute, stirring continuously.
Remove the saucepan from the heat and stir in the peanut butter until melted. Add the rice cereal and cornflakes and stir until all the cereal is coated. (I find a wooden spoon works best for this).
Once the mixture is adequately coated, spoon into the prepared pan and press it into the bottom.
Set the crust aside and begin the pudding layer.
Using a medium saucepan, melt 3/4 cup butter. Then, stir in the powdered sugar, pudding mix, and milk.
Pour the mixture over the cereal layer and spread evenly.
Set aside while you make the frosting.
Using a small saucepan, heat and stir chocolate pieces and 1/2 cup butter over low heat until melted and it has a smooth creamy texture.
Finally, spread the frosting over the pudding layer. Cover loosely with foil and chill in the refrigerator for approximately 60 minutes or until the pudding has set.
When ready to serve, use the foil lining to lift the uncut bars out of the pan and place onto a cutting board. Then, cut into bars.
Store any remaining bars in the refrigerator.
Peanut Butter & Chocolate Cheesecake Bars
Ingredients
Crust
- 1 cup granulated sugar
- 1 cup light-color corn syrup
- 2 cups peanut butter
- 3 cups crisp rice cereal
- 3 cups cornflakes
Pudding filling
- 3/4 cup butter
- 4 cups powdered sugar
- 2 4-serving size packages cheesecake instant pudding and pie filling mix
- 1/4 cup milk
Frosting
- 1 12 oz pkg semisweet chocolate pieces
- 1/2 cup butter
Instructions
Crust
- Start by lining a 15x10x1 inch baking pan with foil. Be sure and extend the foil over the edges of the pan.
- Next, begin your crust layer by combining the granulated sugar and corn syrup in a large saucepan, stirring as you add them. Heat the mixture for another minute, stirring continuously.
- Remove the saucepan from the heat and stir in the peanut butter until melted. Add the rice cereal and cornflakes and stir until all the cereal is coated. (I find a wooden spoon works best for this).
- Once the mixture is adequately coated, spoon into the prepared pan and press it into the bottom.
- Set the crust aside and begin the pudding layer.
Filling layer
- Using a medium saucepan, melt 3/4 cup butter. Then, stir in the powdered sugar, pudding mix, and milk.
- Pour the mixture over the cereal layer and spread evenly.
- Set aside while you make the frosting.
Frosting
- Using a small saucepan, heat and stir chocolate pieces and 1/2 cup butter over low heat until melted and it has a smooth creamy texture.
- Finally, spread the frosting over the pudding layer. Cover loosely with foil and chill in the refrigerator for approximately 60 minutes or until the pudding has set.
- When ready to serve, use the foil lining to lift the uncut bars out of the pan and place onto a cutting board. Then, cut into bars.
Notes
Leave a Reply