MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gluten Free Peanut & Chocolate Chip Cheesecake Bars
Categories: Cookies, Snacks, Nuts, Chocolate, Cheese
Yield: 16 servings

2 lg Eggs; lightly beaten
5 oz Box Girl Scout Trios
- cookies
2 tb Natural peanut butter

MMMMM--------------------------FILLING-------------------------------
16 oz Cream cheese; softened
1/2 c Sugar
1 ts Vanilla extract
ds Salt
1/2 c Miniature semisweet
Chocolate chips

MMMMM--------------------------TOPPING-------------------------------
1/2 c Miniature semisweet
Chocolate chips
1/4 c Natural peanut butter
1/4 c Chopped dry roasted peanuts

Set oven @ 350ºF/175ºC.

Let eggs stand at room temperature 30 minutes.

Pulse cookies in a food processor until fine crumbs
form. Add 2 tablespoons peanut butter; pulse briefly,
then press mixture onto bottom of a greased 8" X 8"
baking pan.

To prepare filling, beat cream cheese and sugar until
light and creamy. Add vanilla, salt and eggs; beat on
low speed just until blended. Stir in 1/2 cup chocolate
chips. Pour over prepared crust; bake until center is
almost set, 20-25 minutes. Cool 30 minutes, then
refrigerate 1 hour.

To prepare topping, microwave 1/2 cup chocolate chips
and 1/4 cup peanut butter in separate bowls until
melted. Cut a small hole in the tip of a pastry bag or
in a corner of a food-safe plastic bag; transfer
chocolate to bag. Drizzle over cheesecake in
side-to-side pattern. Repeat with peanut butter,
drizzling in opposite direction. Sprinkle with peanuts.
Refrigerate at least 1 more hour. Cut into bars.

Jennifer Hirchag, Ladera Ranch, California

Makes: 16 bars

RECIPE FROM: https://www.tasteofhome.com

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