Special occasions call for special treats. Two very different occasions; a thank you and Father's Day inspired me to make a decadent dessert thanks to "Tastes of Lizzy T". I decided to double the recipe and share this creamy, caramel, peanut butter, chocolate goodness. By doubling the recipe I was able to make three 8 x 8 pans, for a total of 48 generous sized squares.
Yes there are a bunch of steps involved, but they're all easy, especially if you have a kitchen aid. Prepare your Oreo cookie crumb crust and get your ingredients ready to create layers of yummy goodness. The middle is the best part of all. After a layer of cheesecake batter, you'll cover with a generous amount of chopped up Reese's Peanut Butter Cups and Wunderbar.
This is when you get to nibble on pieces of the chopped Reese and Wunderbar! After you cover the first layer of the cheesecake batter you get to pour a half a cup, or so, of caramel on top. I opted to use Eagle Brand Dulce de Leche Caramel flavoured sauce, and it worked really well. Next cover with another layer of cheesecake batter, cook and cool. Finally melt your chocolate chips in warmed (not boiling) whipping cream and stir. Pour the chocolate ganache over the final cheesecake layer. Now pop it in the fridge for a few hours or overnight.
After it had been refrigerated all that was left to do was to cut it into squares and top it with the peanut butter icing. Make sure you run your knife under very hot water after each cut so you have nice clean squares.
Dig in, you won't be disappointed. Check out the caramel chocolate peanut butter middle section!
Reese's Wunderbar Cheesecake Bars
Original recipe from Tastes of Lizzy T, and apparently a copycat version of the Cheesecake Factory's Adam's Peanut Butter Cup Fudge Ripple Cheesecake!
Peanut Butter Frosting:
I used Wunderbar, as I couldn't find Butterfingers (suggested in original recipe). Apparently Wunderbar is the Canadian "preferred" equivalent to the US Butterfinger.
Although I only doubled the recipe, it actually made 3 pans rather than 2. I don't think my pans would have been deep enough for all the layers had I only used two pans. If you are only making one recipe, I would recommend a very deep pan, or something a little larger than an 8x8.
All things cooking, from simple and clean to gourmet and exotic (and everything in between) have been my passion for over 30 years. Since discovering Pinterest, I pretty much exclusively cook from the recipes I PIN. My saying is, "if you can PIN it, you can cook it". I love to PIN recipes and I love to cook. I thought, why not blog the recipes I make from my Pinterest food boards. I'm the self-declared, Pincook.