These chocolate peanut butter cheesecake bar guaranteed mass-joy

If a peanut butter and a cheesecake summer runs away, these bars would be a perfect love child. Rich, but fluffy, intensely peanut buttery, yet refreshingly cool, buttery oreo bark and silky chocolate-nachete top, it is a dessert that makes people stop people and ask for the recipe. As a bonus, they do not bake perfectly for warm days or potlucks, where you want to appear with a guaranteed mass.

Everyone's favorite crust

Developed Tricia Manzanero Stuedeman Birmingham, Alabama, Test from Kitchen, these cheesecake rods in the oven can be easily pulled down, but full of payments. Crushed chocolate is made of sandwich cookies (oreos), melted butter and a solid press-all that is needed to make this fan of your favorite bark. The tricia uses just enough butter to bind the crumbs, but not so much that the base becomes greasy. He then wraps the crumbs in the pan to provide clean slices. Fast freezing captures everything in place, so the rods remain intact, not crumbling. Chocolate and reliable, the bark is ready to match the perfect match: rich peanut butter. We cannot deny the chemistry between the two.

The cheesecake layer: light, fluffy and full of peanut butter taste

Tricia wanted a balanced cheesecake that was rich without being too difficult. This begins with a properly softened cream cheese, which does not take it smoothly and for a while at room temperature. For unmistakable peanut butter taste and ideal texture, he recommends that it use with sweetened creamy peanut butter, such as Skippy or Peter Pan – these are the types of creamy peanut butter emulsion, which means they are smoothly melted or separated.

After the cream cheese mixture is not caressed until smooth and creamy, it is only folded with whipped cream to illuminate and lift the texture without making it harder. The finished charge is then distributed by the cookie bark.

On top of each

Because chocolate really makes everything better, a thin layer of silky ganache connects all elements. Tricia adds a injection oven corn syrup that helps the ganache look shiny and flexible after cooling, so when it slices it into the cooled bars, the filling is clear without cracking or blunt. At the top of a handful of chopped, salted peanuts, it gives a crunchy and pleasantly salty sound, balancing all the sweets. For the final flowering, some sea salt flakes (we like maldon) feel extra polished, although this is completely optional.

Make-Head Magic

One of the best parts of this recipe -which means how good it tastes -is how easy it fits into the schedule. You can make the bark and charger layer ahead of time, cool overnight and finish ganache the next day. No oven, no confusion-just a creamy, cheerful, mass dessert that is ready when you are.

Cooking method
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