My gluten-free bars have a no-bake cookie crust, a creamy filling and a crunchy peanut topping. —Jennifer Hirchag, Ladera Ranch, California
Ingredients
- 2 large eggs, lightly beaten
- 1 package (5 ounces) Girl Scout Trios cookies
- 2 tablespoons natural peanut butter
- filling:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- Dash salt
- 1/2 cup miniature semisweet chocolate chips
- topping:
- 1/2 cup miniature semisweet chocolate chips
- 1/4 cup natural peanut butter
- 1/4 cup chopped dry roasted peanuts
Directions
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes.
- Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.
- To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour.
- To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.
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