Happy Memorial Day! I was digging through some old family photos today and I found one photo of my grandfather in his uniform. It makes me proud to know that he served this great country that we live in. I wish I could hear his stories. I know that his army buddies were some of his very best friends.
To remember those soldiers that have served and those that have given their lives for their country, a few of us got together for a cook out. I had to bring a dish to share. I made cheesy bacon ranch potatoes in the crock pot, I would share this recipe but it was not good, but I did make these phenomenal chocolate peanut butter cheesecake bars.
Chocolate Peanut Butter Cheesecake Bars
Ingredients
Cookies
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups flour
1/2 cup cocoa powder
1 cup dark chocolate chips
Cheesecake
8 oz cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup peanut butter
12 mini Reese's peanut butter cups, frozen and chopped
Instructions
Preheat oven to 350.
Beat butter, shortening, and sugars until creamy.
Add the eggs and vanilla and mix well.
In a separate bowl, mix salt, baking soda, flour, and cocoa powder.
Gradually add flour mixture to butter mixture.
Stir in the chocolate chips by hand.
Press half the dough into the bottom of a greased 9x13 pan. Set aside.
Beat cream cheese and sugar until creamy.
Add egg and peanut butter and mix well.
Mix in the chopped Reese's peanut butter cups by hand.
Pour over the top of the dough in the pan.
Take leftover cookie dough and flatten in your hands. Place on top of the cheesecake gently.
Bake for 30 minutes.
Let cool for 1-2 hours, then refrigerate until cool completely.
Cut into 24 bars.