GLUTEN FREE PEANUT & CHOCOLATE CHIP CHEESECAKE BARS

Gluten Free Peanut & Chocolate Chip Cheesecake Bars image

My gluten-free bars have a no-bake cookie crust, a creamy filling and a crunchy peanut topping. -Jennifer Hirchag, Ladera Ranch, California

Provided by Taste of Home

Time 40m

Yield 16 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 232 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.