Eating the Peanut Butter Cake This Peanut Butter Cake will immediately send you to your sugar happy place. This cake bar recipe will be a great addition to your dessert table anytime.
Nothing I find too sweet. I am quite a heavy dessert (LOL literally).
Now my husband is on the other side, he takes a bite or two and he's done. We were at the Cheesecake Factory a few weeks ago, and we both ordered cheesecake after dinner.
Now I deliberately only eat small portions because someone has to leave room for cheesecake when you come to a place called The Cheesecake Factory. It is given.
By the way, I have no problem chugging down my cheesecake and a few bites from my husband. He had a few bites and was talking about how sweet the food was, and it was too rich for him.
He even said that he was shaking and sweating from trying to eat all that sugar. I just have to laugh at him and call him a light dessert. I guess I have more practice holding my sugar with all the desserts that I keep cranking.
INGREDIENTS
For Cake Batter
- 1/2 cup of butter, soft
- 1/2 cup shortening
- 1/2 cup sugar
- 1 cup of brown sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon of baking soda
- 2 1/2 cups flour
- 1 cup of peanut butter chips
- 1 cup of extra-large chocolate
For cheesecake
- Cream package 1-8 ounces, soft
- 1/2 cup sugar
- 1 egg
- 1/4 cup peanut butter
For toppings
- 1/4 cup peanut butter chips
- 1/4 cup chocolate chips
- Shortening 1 teaspoon
INSTRUCTIONS
- Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
- In a large bowl, cream butter, butter, and sugar until light and smooth. Add eggs, vanilla, and salt, then shake again.
- Stir baking soda and flour. Slowly add the butter mixture until it is mixed. Stir in peanut butter chips and baking melt by hand.
- Press half the mixture into the bottom of the pan that has been prepared. Put aside.
- In another bowl, beat the cream cheese and sugar until soft. Add peanut butter and shake until smooth.
- Add eggs and beat until mixed. Pour the top of the cheesecake into the cake mixture in the pan.
- Crush small cookie dough on top of the cheesecake layer. Continue until all the dough has been used and the cheesecake has closed. Bake for 45 minutes.
- Lift and let it cool on a wire rack for an hour, then chill until it is completely cold. Cut into 16 sticks.
- In a small bowl, mix the peanut butter chips and ½ teaspoon. Heat for 30 seconds in the microwave. Stir until melted and smooth.
- Put it in a plastic bag using a spoon with the tip cut off. Drizzle over the stem.
- Place chocolate chips and 1/2 teaspoon in a bowl. Heat for 30 seconds. Stir until melted and smooth. Drizzle on bars. Store in the refrigerator. Makes 16 bars.
This recipe is inspired by insidebrucrewlife
NoteYou can also make these bars in a 9x13 pan if you want thinner and shorter slats. Bake at 350 degrees for 25-30 minutes.
