Nutty Bar Peanut Butter Cheesecake with Chocolate Peanut Butter Ganache

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Happy Cinco de Mayo!

mayo,cinco de mayo,sink

Or Sinko de Mayo!  Sorry I had to.   And another thought:  Cinco de Mayo occurs on Taco Tuesday this year!  Yay tacos!  We had chicken tacos.  A third thought:  It’s revenge of fifth day since yesterday was may the 4th (be with you).  Ok.  I’ll stop now.


A while back I posted a pie which featured Swiss Cake Roll snack cakes and an Oreo cookie pudding.  That made me think of one of my favorite snack cakes, the Nutty Bar.  What can I do with them?  Well, besides scarfing them down with both hands. Peanut butter no bake cheesecake came to mind.  MMMMMMmmmmm.  And chocolate ganache.  No wait! Chocolate peanut butter ganache!  Now that’s speaking my language.  This is sinfully delicious so a little piece is all you need.

  Nutty Bar Peanut Butter Cheesecake with Chocolate Peanut Butter Ganache

2 boxes Nutty Bars

Cheesecake:

8 oz. brick cream cheese at room temperature

3/4 cup creamy peanut butter

1/2 cup powdered sugar

1 cup heavy whipping cream

Ganache:

1 1/2 cups milk chocolate chips

1 cup heavy whipping cream

1 Tbs. creamy peanut butter

Line an 8 inch square cake pan with plastic wrap overhanging the edges.  Layer the nutty bars on the bottom and up the sides of the pan.  Pack them tightly and cut bars to fit so that the whole surface is covered.  Set aside.

Place one cup of heavy whipping cream in a small pan.  Bring to a simmer over medium heat, but do not allow to boil.  Remove from heat and add the chocolate chips and tablespoon of peanut butter.  Allow to sit 5-10 minutes.  Whisk until smooth.  Set aside.

Place the cream cheese in a medium sized bowl and beat with a hand mixer until smooth.  Add the peanut butter and mix until combined.  Mix in the powdered sugar and heavy whipping cream until well combined, smooth and creamy.

Spoon the cheesecake filling inside the nutty bar shell in the cake pan.  Smooth and even out the top.  Pour the ganache over the cheesecake.  It’s okay if it goes down the sides of the bars.  Refrigerate for at least one hour.  To remove from the pan use the overhanging plastic wrap to lift it out.  Using two large spatulas place on opposite sides, lift the bars off of the plastic and place on serving plate.  Store covered in the refrigerator.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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