Approved by the 
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
16
Prep Time:
10 mins
Total Time:
4 hrs
Jump to recipeNo such thing as too much peanut butter.
BUY NOW: Wilton 8"-x-8" Baking Pan, $10, amazon.com.
Advertisement - Continue Reading Below
Ingredients
- 20
Nutter Butters
- 6 Tbsp.
butter, melted
- 2
(8-oz.) blocks cream cheese, softened
- 1/2 cup
sugar
- 2
large eggs
- 2/3 cup
creamy peanut butter
- 1/2 tsp.
pure vanilla extract
pinch of salt
- 30
mini Reese's chopped, plus 16 mini Reese's halved
- 3/4 cup
hot heavy cream
- 2 cups
semisweet chocolate chips
Directions
- Step 1Preheat oven to 350º and line an 8"-x-8” pan with foil. Crush the Nutter Butters until fine crumbs form. Add to a bowl with melted butter and mix until combined. Press tightly into prepared pan.
- Step 2Make cheesecake layer: In a large bowl, combine cream cheese, sugar, eggs, peanut butter, vanilla, and salt. Gently fold in the 30 chopped Reese’s then spread over crust.
- Step 3Bake until only slightly jiggly, 40 minutes. Let cool while you make the ganache.
- Step 4Pour hot cream over chocolate chips and let sit for 3 minutes. Stir until all chocolate is melted.
- Step 5Spread ganache over cheesecake. Stick Reese’s halves into the top in four rows of four (so you get one piece in each bar), then refrigerate for at least 3 hours.
- Step 6Slice into 16 bars and serve.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below