No-Bake Buckeye Cheesecake Bars
Ingredients:
For the crust:
2 cups chocolate graham cracker crumbs
1/2 cup unsalted butter, melted
For the filling:
16 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup whipped topping, plus more for garnish
For the topping:
1 cup semi-sweet chocolate chips
2 tablespoons peanut butter
Whole peanuts for garnish
Directions:
Line an 8x8 inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a bowl, combine the chocolate graham cracker crumbs with the melted butter until well mixed. Press the mixture firmly into the bottom of the prepared dish to form the crust. Place it in the refrigerator to chill while you prepare the filling.
In a large bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully incorporated.
Spread the filling evenly over the chilled crust in the baking dish. Return it to the refrigerator to chill while you make the topping.
For the topping, melt the semi-sweet chocolate chips and peanut butter together until smooth and glossy. Spread this chocolate ganache over the chilled filling layer.
Refrigerate the bars for at least 4 hours, or until set and firm.
Before serving, garnish with additional whipped topping and whole peanuts. Use the parchment paper to lift the bars out of the dish and cut them into squares.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes Nutritional Information (per serving): Calories: 420 kcal | Servings: 12 bars