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Place the entire pan into the fridge for 4-6 hours until firm. Using the overhang of aluminum foil, remove the bars from the pan onto a cutting board, and using a very sharp knife, cut the bars into even squares (9 or 16). Clean the knife before each cut. Top with desired topping, or serve plain.
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Step 1. Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2¼ cups. Transfer the crumbs to a medium bowl.
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Line an 8×8 inch pan with parchment paper and set aside. In a large bowl, combine the peanut butter and the softened butter together with an electric hand mixer until a smooth mixture forms. Slowly add the powdered sugar and mix. Add in the vanilla extract and the salt and mix again until combined.
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Add in melted butter and process a couple times until blended. Pour crumbs into the bottom of the 13×9 and press firmly into the bottom (use a cup or heel of your hand). Set aside. In a large mixing bowl, beat cream cheese with sweetened condensed milk and lemon juice for several minutes until smooth and fluffy.
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No Bake Buckeye Cheesecake Bars combine the flavors of chocolate and peanut butter in a delicious cheesecake bar form, topped with roasted peanuts. It starts with an Oreo cookie crust, topped with a creamy peanut butter cheesecake with chocolate ganache and peanuts finishing off the dessert. Save Saved!
Peanut Butter Buckeye Bars Recipe Desserts, Dessert bars, Sweet treats
Transfer the peanut butter dough into the pan. Press the dough firmly into the dish. Add chocolate chips and the remaining 1 tablespoon of butter into a microwave-safe bowl. Microwave in 30-second increments, stirring between intervals, until smooth (about a minute and a half total).
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Pour Chocolate over the Peanut Butter mixture and spread it evenly. Allow the layer of chocolate to cool and set up. The Buckeye Bars can be placed in the refrigerator to chill quicker. Cut the slab into 16 bars with a sharp knife, 4 rows by 4 rows. Store the bars in a cool, dry place in a sealed container or Ziploc bag.
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Step 1: Add the graham crackers to a food processor and pulse until they turn into crumbs. Step 2: Transfer the graham cracker crumbs to a mixing bowl. Add the melted butter, salt, and brown sugar and stir to combine the crust. Step 3: Using either a kitchen aid or hand mixer, beat the cream cheese until fluffy.
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Beat in the vanilla extract, pinch of salt and peanut butter and beat on low speed until combined, scraping down the sides of the bowl as needed. Pour filling on top of the crust. Bake in the preheated 325°F oven, for 40-45 minutes, until the edges are set but the middle of the bars are still soft in the center.
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Pour the cheesecake batter into the chilled crust and smooth it out evenly. Place the cheesecake into the fridge to chill and set for a minimum of 6 hours but up to overnight. After the cheesecake has chilled completely, place the chopped chocolate in a small mixing bowl.
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Pour chocolate chips into the hot cream and let sit for 5 minutes. Then, whisk the chocolate and cream until shiny and smooth (about 1 minute). Pour the ganache over the chilled cheesecake filling in a circular motion, starting at the edge and working towards the center. Leave the center of the cheesecake open, revealing the peanut butter.
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Step 1: Mix peanut butter and softened butter together in the large bowl of a stand mixer or use a hand mixer. Beat until fully blended, scraping down the sides as you go. Step 2: Turn the speed down to low and add vanilla extract followed by the slow addition of the powdered sugar.
Buckeye Cookies (3 of 6)
Crust. Step 1 Line a 9"x9" pan with parchment, leaving a 2" overhang on 2 opposite sides. Step 2 In a medium bowl, mix Oreos and butter until combined. Pour into prepared pan and spread in an even.
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Press into an 8 or 9-inch square pan or glass pie plate and refrigerate. In a large bowl using a hand or stand mixer, beat cream cheese and granulated sugar together, scraping the sides and mix again to ensure there are no lumps, until smooth and creamy. Whisk in sour cream, vanilla, and lemon juice just until combined.
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Make the crust: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line the bottom and two opposite sides of a 9x9-inch baking pan with a sheet of parchment paper long enough to hang over the sides by 1 inch to form a sling. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop.
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Pour cheesecake filling over prepared graham cracker crust and using a spatula, spread to the edges of the pan in an even layer. Cover and refrigerate 8 to 12 hours, or overnight, until firm. Keep refrigerated until ready to serve. Slice and serve cold.
