Peanut buttter chocoalte cheesecake bars

Icebox Peanut Butter and Chocolate Cheesecake Recipe ‪#glutenfree ‪#‎goodcookcom ‬‪#‎goodcookkitchenexprt‬

Peanut Butter Chocolate Cheesecakes

Easter Brittle Mold

Good Cook sent me one of their new Sweet Creations Spring Bark Molds and an adorable Spring Spatula to make a recipe great for our upcoming Easter party.

Now, we could make short bread or brittle in the mold. That is what the mold is actually made for –  but why do that? It is oven safe up to 400 degrees, freezer safe and super easy to clean.  Instead of cookies, I decided to go with  chocolate topped cheesecake. They’re super easy to make, your kids can even help out! And when you’re done- you have 12 small cheesecakes that everyone can choose their favorite design. And the best parts – they’re no bake and egg free!

Ingredients:

  • 10 oz High Quality Milk Chocolate
  • 8 oz Cream Cheese
  • 1 Tbsp Butter – melted
  • 3/4 cup Peanut Butter
  • 1/4 tsp Vanilla Extract
  • 3/4 cup Powdered Sugar
  • 1/2 cup Milk

Peanut Butter Chocolate Cheesecakes

Directions:

Step One: 

Take your chocolate bar and chop it coarsely into small pieces.

Remember the better quality chocolate you get, the better the results will be. Be careful and check your ingredients for PGPR, some cheaper chocolate brands are replacing your cocoa butter with it to save money.

Peanut Butter Chocolate Cheesecakes

Step Two:

Place your chocolate chunks into a double boiler. Over a low boil stir your chocolate until completely melted and smooth. Don’t over cook or it will get chunky and start to seize up.

chocolate covered peanut butter cheesecake

Step Three: 

Once your chocolate is melted, use your spatula to spread it evenly throughout your mold.

Place in the refrigerator for 15-20 minutes until set. It’s ok if it’s a little sticky.

Peanut Butter Chocolate Cheesecakes

Step Four: 

In your blender combine your cream cheese, milk, powdered sugar, peanut butter and vanilla. Blend until smooth.

When your chocolate is set, spread the cheesecake mixture over the chocolate. Cover with foil and place in your freezer for 45 minutes to an hour until set.

To Serve:

Place your mold upside down on a clean surface and carefully remove from your cheesecakes. Use knife to cut down the lines to create 12 evenly sized cheesecakes to share! Since the cheesecake is is the lower portion and there is no crust be sure to put them on a plate or in a bowl cheesecake down :).

Want to make some super cute cookies, cheese cakes, candies or whatever you can think of with this bark mold? Good Cook is currently offering 25% off their products! Use discount code SpringFling at checkout!

Icebox Peanut Butter and Chocolate Cheesecake Recipe

Icebox Peanut Butter and Chocolate Cheesecake Recipe

Ingredients

  • 10 oz High Quality Milk Chocolate
  • 8 oz Cream Cheese
  • 1 Tbsp Butter - melted
  • 3/4 cup Peanut Butter
  • 1/4 tspVanilla Extract
  • 3/4 cup Powdered Sugar
  • 1/2 cup Milk

Instructions

  1. Take your chocolate bar and chop it coarsely into small pieces.
  2. Place your chocolate chunks into a double boiler. Over a low boil stir your chocolate until completely melted and smooth. Don't over cook or it will get chunky and start to seize up.
  3. In your blender combine your cream cheese, milk, powdered sugar, peanut butter and vanilla. Blend until smooth.
  4. When your chocolate is set, spread the cheesecake mixture over the chocolate. Cover with foil and place in your freezer for 45 minutes to an hour until set.
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