Ingredients
1½cupssalty pretzels,very finely ground, about 3 cups whole pretzels
3tbspgranulated sugar
7tbspunsalted butter,melted
16ozcream cheese,softened to room temperature, not fat free
1large egg
¼cupgranulated sugar
½cupcreamy peanut butter
2tsppure vanilla extract
10cupsreese’s peanut butter,chopped
1tbspcreamy peanut butter
¼cupchocolate chips
Preparation
Preheat oven to 350 degrees F. Line bottom and sides of an 8×8-inch or 9×9-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
In a food processor or blender, pulse salty pretzels into a fine crumb. Stir the pretzel crumbs, sugar, and melted butter together in a medium-sized bowl.
Press evenly into the lined pan. Bake for 10 to 12 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
Beat cream cheese, egg, sugar, peanut butter, and vanilla extract together with a hand or stand mixer until smooth and creamy for about 3 full minutes.
Fold in the chopped Reese’s cups and spread the mixture over crust. Bake for 28 to 32 minutes or until the cheesecake has set up and the edges are lightly browned.
Allow to cool completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut it into squares.
Melt the peanut butter and chocolate chips together in a small bowl in the microwave. Stir until smooth and drizzle over squares.
Store bars in a covered container for up to 10 days in the refrigerator.
