Introduction
You get the perfect trio of flavors in every bite: rich peanut butter cookie, creamy cheesecake, and smooth milk chocolate. These bars are decadent yet simple to make, requiring minimal prep and no mixing of dry ingredients. They are an impressive, crowd-pleasing dessert that looks and tastes like you spent hours in the kitchen.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 9 bars
Ingredients
- 14 oz. Immaculate Baking Co. Gluten-free peanut butter cookie dough
- 4 oz. cream cheese (room temperature)
- 11.5 oz. bag milk chocolate chips
- 1 egg
- 1 tsp. vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Press the entire package of peanut butter cookie dough evenly into the bottom of the prepared pan to form the crust.
- In a medium bowl, combine the room-temperature cream cheese, egg, and vanilla extract. Beat with a hand mixer or whisk vigorously by hand until the mixture is completely smooth and no lumps of cream cheese remain.
- Pour the cream cheese mixture over the cookie dough crust and spread it into an even layer using a spatula.
- Sprinkle the entire bag of milk chocolate chips evenly over the cream cheese layer.
- Bake for 28-32 minutes, or until the edges are golden brown and the center is set (it may still have a slight jiggle).
- Let the bars cool completely in the pan on a wire rack. Once cool, use the parchment paper to lift the entire slab out of the pan. Place it on a cutting board and slice into 9 squares. For cleanest cuts, you can chill the bars in the refrigerator for 1-2 hours before slicing.
Variations
- Swirled Top: After sprinkling the chocolate chips, gently drag a knife or toothpick through the top layers a few times to create a marbled effect before baking.
- Frozen Treat: Once cooled and sliced, wrap individual bars and freeze them for a delicious frozen dessert straight from the freezer.
- Mini Bars: Press the dough into a 9×13-inch pan for a thinner base and more, smaller bars—just reduce the baking time by 3-5 minutes.
- Served Warm: Serve a slightly warm bar with a scoop of vanilla ice cream for an indulgent à la mode dessert.
Tips for Success
- Ensure your cream cheese is truly at room temperature to prevent a lumpy cheesecake layer and to make blending easier.
- Don’t overmix the cream cheese filling; just mix until smooth to avoid incorporating too much air, which can cause cracking.
- For perfectly neat slices, clean your knife with hot water and dry it between each cut.
- If your chocolate chips seem to be browning too quickly, you can loosely tent the pan with aluminum foil during the last 10 minutes of baking.
Storage & Reheating
Store cooled bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, microwave a single bar for 10-15 seconds to slightly soften the chocolate and cheesecake layers.
FAQ
Can I use a different type of cookie dough?
The recipe is designed for this specific gluten-free peanut butter dough, which provides the right base texture and flavor. Using a different dough may alter baking time and final texture.
Why is my cream cheese layer lumpy?
This is almost always because the cream cheese was too cold. Let it sit out until it’s soft and pliable for a perfectly smooth blend.
Can I make these ahead of time?
Absolutely. These bars actually taste better the next day as the flavors meld. You can bake them a day in advance, store them covered in the fridge, and slice before serving.
How do I know when the bars are done baking?
The edges will be firm and golden brown, and the center should look set but may have a slight jiggle when you gently shake the pan. It will firm up as it cools.
Can I use dark or semi-sweet chocolate chips instead?
Yes, you can substitute the milk chocolate chips with an equal amount of your preferred chocolate chips, though it will change the overall sweetness of the dessert.