Ingredients

The following ingredients have 25 Servings
  • 10 tbsp graham cracker crumbs (about 40 crackers)
  • 1/2 cup unsalted butter (1 stick)
  • 16 peanut butter cups (regular size)
  • 8 oz cream cheese (softened)
  • 2 tablespoons sugar
  • 1/4 cup creamy peanut butter
  • 1 egg
  • 7 oz semi-sweet chocolate
  • 1/4 cup creamy peanut butter (divided)

Instruction

  • Preheat oven to 350°F. Line an 8-9 inch square baking pan with parchment paper and set aside.
  • In a food processor or blender, pulverize the graham crackers until fine. Add the melted butter and mix well. (It should have the consistency of wet sand.)
  • Add the graham cracker mixture to the pan, using a water glass to press into the tin.
  • Unwrap 16 peanut butter cups and place on top of the graham cracker mixture.
  • In a medium bowl, beat cream cheese, gradually adding sugar, eggs, and peanut butter, mixing well after each addition. Then add batter into pan.
  • Bake for 20 to 25 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and cool completely.
  • Melt 2 tbsp peanut butter in microwave for 30 seconds intervals. Add the chocolate and microwave for 30 seconds intervals, stirring each time until smooth. (Note: You can also do this using a double boiler on the stovetop.)
  • Spread the chocolate mixture over peanut butter cheese layer. Add melted peanut butter on top and use a knife to create swirls on the surface according to the video. 
  • Refrigerate for 2 hours. Let it sit 10 minutes at room temperature before cutting and serving.