When I think of peanuts, I am reminded of the way my dad
would crack unsalted peanuts from their shells… and that silly song I sang as a
kid, “A peanut sat on a railroad track, his heart was all a-flutter. Around the bend came Number 10, toot, toot,
peanut butter!” Ah, nothing like a
little nut to inspire memories, right?
When it comes to nuts, the people in my family just aren’t
fans! Peanut butter must be creamy, and
I can’t put nuts in anything I bake – unless I want to eat it all myself. In fact, the little one, detected that I used
crunchy peanut butter in these magical bars.
(What else am I supposed to do with the jar of crunch peanut butter that
I bought by accident?)
So, in honor of National Peanut Festival, I had to make
something that starred peanuts in their nut butter form – not whole or
chopped. Today is Jeremy’s birthday, so
after searching for recipes that I’d like to try, I let him pick from my top
choices. Let me say, he picked
well! Thank you Pinch of Yum for this recipe. These layered bars, include a
delicious peanut butter cookie, with scattered chocolate chips and oats to make
them hardy, with a fluffy cheesecake layer contained in the middle!
Peanut Butter Chocolate Chip Cheesecake Bars
½ cup butter,
softened
½ cup sugar
1/3 cup brown sugar
½ cup peanut butter
1 egg
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (I left this out because I use salted
butter)
½ cup oats
½ cup chocolate chips (original recipe called for 2 cups,
but I wanted the peanut butter flavor to be most prominent)
8 ounces cream cheese
1/3 cup sugar
1 egg
½ teaspoon vanilla
Click here for recipe instructions. (I recommend crumbling remaining cookie dough
on top of the cheesecake layer instead of rolling out the dough. I pulled it out of the oven too soon because
it was hard to tell if the cheesecake layer was set in the middle. Also, leave the foil on for 25 minutes, then
remove for remaining baking time. I had
to bake longer than recommended and this will help keep from over-browning.)
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