PEANUT BUTTER CHOCOLATE CHEESECAKE BARS

Posted by





PEANUT BUTTER CHOCOLATE CHEESECAKE BARS

A rich dessert that my husband raved and raved about!  The crust has a real snap to it due to the chocolate layer on top of it. Delicious!  Three easy steps to make this delicious treat that takes a good while to finish!

Crust:
1 cup ground almonds (250 mL)
1 cup Gluten-Free Bake Mix 2, OR (250 mL)
  Grain-Free, GF Bake Mix, OR Keto GF Bake Mix
Sweetener to equal 1/4 cup sugar (60 mL)
1/4  tsp salt (1 mL)
1/3  cup butter, melted (75 mL)
1 tsp vanilla extract (5 mL)
Chocolate layer:
3 oz sugar-free chocolatechips, OR (90 g)
  70% Lindt chocolate bar
3 oz cocoa butter, OR more chocolate (90 g)
3 tbsp unsalted butter (45 mL)
Sweetener, to taste
Cream Cheese Filling:
16 oz regular cream cheese (500 g)
Liquid Sweetener to equal 1 cup sugar (250 mL)
1/2  cup sugar-free peanut butter (125 mL)
1/3  cup whipping cream (75 mL)
1/4  cup unsalted butter (60 mL)
1 tbsp raisins, optional (15 mL)
1 tsp vanilla extract (5 mL)
Unsweetened cocoa sprinkle

Preheat the oven to 350°F (180°C). 

Crust: In medium bowl, combine ground almonds, Gluten-Free Bake Mix 2, OR alternative, sweetener and salt.  In small bowl, combine melted butter and vanilla extract.  Stir into crust ingredients.  Turn out crust dough into a 9 x 13-inch (2 L) baking dish.  Cover with plastic wrap and press out evenly to cover the dish.  Bake 12 minutes.

Chocolate layer:  In a double boiler or use 2 pots (one bigger and one smaller) with water in the bottom pot, place the chocolate chips, OR Lindt chocolate and cocoa butter, OR more chocolate and butter.  Allow to melt completely, stirring occasionally.  Allow to cool enough to taste-test, and then stir in sweetener to taste (this is very much dependent on how sweet your chocolate mixture is).  Pour over the cooled baked crust.  Place in the refrigerator or freezer for the chocolate layer to harden.

Cream Cheese Filling:  In food processor, process cream cheese, sweetener, peanut butter, whipping cream, unsalted butter, raisins (if using) and vanilla extract.  Pour over the chocolate layer and refrigerate.  Sprinkle the top with cocoa.

Yield:  24 LARGE bars 
Like a slice of cheesecake
256.6 calories
4.9 g protein
24.0 g fat
0.5 g fiber
3.5 g net carbs 
at