Peanut butter cheesecake squares
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| 3 | tablespoons | Sugar |
| 1 | pack | Cream cheese, 3 oz, softened |
| ¼ | cup | Creamy Peanut Butter |
| ¼ | cup | Sugar |
| ¼ | cup | Semi-sweet chocolate chips |
| ¼ | cup | Butter flavor Crisco, melte |
| 1 | tablespoon | Milk |
| ¼ | cup | Milk |
| 1 | Egg | |
| ½ | cup | Chopped peanuts (optional) |
| 1 | teaspoon | Butter Flavor Crisco |
Directions
BASE
FILLING
DRIZZLE
1. Heat oven to 350 degrees.
2. For base, combine crumbs and 3 tablespoons sugar in small bowl.
Combine melted butter flavor Crisco and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x 2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes.
3. For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. Add ¼ cup sugar, ¼ milk and egg. Beat well. Stir in chopped nuts. Spread over Baked crust. Return to oven. Bake 20 to 22 minutes, or until set.
4. For drizzle, melt chocolate chips and Butter Flavor Crisco on very low heat or at 50% power in microwave. Stir to combine. Drizzle from end of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares. Cover. Store in refrigerator.
Larry Bibich
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