Bars. Like cookies, but without all the rolling and fussing. Just…plopping in a pan and baking. I like it.

These bars are extra special because they are cheesecake bars. I really like cheesecake.  I mean creamy, not overpoweringly sweet, with a bit of graham cracker accompanying each bite.  Good morning, sunshine!  I also really like chocolate and peanut butter.  So today let's make some peanut butter cheesecake bars with chocolate chips. 

Fair warning: These particular bars can be very difficult to make.  You have to be able to resist eating all of the dough.  If you can do that, then the actual making of these are quite simple.  Va bene? Va bene.

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Adapted from Pinch of Yum

Peanut Butter Cheesecake Bars

Serves 9-12

Ingredients:

For the Peanut Butter Chocolate Chip Cookie Dough

• 6 Tbsp / 84g oil

• 1/2 cup / 100g sugar

• 1/2 cup / 100g brown sugar

• 1/2 cup / 130g peanut butter

• 1 egg

• 1 cup / 120g all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup / 40g rolled oats

• 1 1/2 cups / 255g mini chocolate chips

For the Cream Cheese Filling

• 8 oz / 225g cream cheese, room temperature

• 1/4 cup / 50g sugar

• 1 egg

• 1 tsp / 5g vanilla

Directions:

Oven preheated to 325°F / 163°C

Make the Peanut Butter Chocolate Chip Cookie Dough

1. Mix together the oil, sugars, and peanut butter in a large bowl until well combined.  Add the egg and beat well.

2. In a separate bowl, whisk together flour, baking soda, salt, and oats.

3. Stir flour mixture into sugar mixture, then add chocolate chips and stir until evenly distributed. Set aside.

Make the Cream Cheese Filling

1. Beat cream cheese in a stand mixer or with a handheld mixer until smooth, about 30 seconds. Add sugar, egg, and vanilla and beat until thoroughly combined. 

Assembly

1. Press half of the cookie dough into the bottom of an 8x8in / 20x20cm or 9x9in / 23x23cm pan.  Pour and spread cream cheese filling evenly over dough.  Using your hands, crumble the remaining half of cookie dough over cream cheese until it is thoroughly covered.

2. Cover with tinfoil and bake for 15 minutes.  Remove foil and continue to bake for another 10-15 minutes, until cream cheese center is almost set and the top is lightly golden brown.