Peanut Butter Pie

Ingredients

For the Crust

     1      package Oreos

            stick  (1/2 cup) unsalted butter (melted)

For the Peanut Butter Filling

1 block of regular cream cheese (8 ounces, softened)

1 cup powdered sugar

2 teaspoons pure vanilla extract

1 heaping cup of creamy peanut butter

1 tub of cool whip (8 ounce tub)

For the topping

chocolate syrup

caramel syrup

Instructions

You can either prepare this pie in a 9 inch pie dish or a 9 inch spring-form pan. If using a pie dish spray the bottom of the dish lightly with some cooking spray and set aside. If using a 9 inch spring-form pan, you can either spray the bottom of the pan with cooking spray or you can cut a circle cut out of parchment paper and line the bottom on the spring-form pan with that so when it's time to serve you can easily transfer the whole pie to a serving plate.To make the crust, pulse cookies (use the entire package) in a food processor until they resemble fine crumbs. Place the cookie crumbs in a medium sized bowl and melt the butter in the microwave. Pour melted butter over the cookie crumbs and mix together until all the crumbs are evenly coated and moist. Pour crumbs into the bottom of the pie dish of spring-form pan and press them down with the back of a spoon forming a crust. Make sure the crust is even, smooth and packed tightly. In a large bowl combine cream cheese and powdered sugar and mix with an electric mixer on low speed for about a minute and then work your way up to medium speed. Add in the vanilla extract and peanut butter. Continue mixing. You may have to stop and scrap down the sides of the bowl. Slowly add in the cool whip and continue mixing until everything is thoroughly combined. Mixture will be fluffy, thick and resemble a pale peanut butter color. Pour peanut butter mixture into the pie dish and smooth it out over the pie crust. Chill pie for at least one hour before serving.

                                                                           Enjoy it!

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Candy Apple Cheesecake Bars

Serves: 32 bars

INGREDIENTS

 Caramel Sauce
• 3/4 cup butter
• 1 1/2 cups light brown sugar, firmly packed
• 2 tablespoons water
• 1/4 teaspoon salt
• 1-2 - 3/4 cup evaporated milk
• 1 tablespoon vanilla extract

Butterscotch Crust
• 2 cups flour
• 1 3.4 oz. instant butterscotch pudding mix
• 1/4 cup brown sugar
• 1 egg
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 cup pecans, chopped
• 1/3 cup toffee bits (bits of brickle)

Apples
• 4 Granny Smith apples, peeled and sliced very thin
• 1 tablespoon butter, melted
• 2 tablespoons brown sugar
• 1/2 teaspoon cinnamon


Cheesecake
• 2 (8 oz.) pkgs. cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon vanilla


Streusel
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 cup quick-cooking oats
• 1/2 cup butter, chilled and cubed
• 1/2 cup pecans, chopped
• 1/2 cup toffee bits (bits of brickle)

INSTRUCTIONS
1. Caramel: Add butter, brown sugar, water, and salt to medium saucepan and heat over medium heat, stirring until butter melts. Bring to boil for 5 minutes (it will bubble a lot!), stirring occasionally. Remove from heat and stir in 1/2 cup evaporated milk and vanilla. Add additional evaporated milk to reach desired consistency. Set aside.

2. Crust: Line a 9x13 baking pan with parchment paper all the way up the sides and lightly spray with nonstick cooking spray. In a medium bowl, mix together crust ingredients (flour through cinnamon). Press into the prepared pan and bake 15-18 minutes or until lightly browned then cool crust (you can place in the refrigerator).
3. Apples: While the crust is baking and cooling, add all of the Apple Layer ingredients to a large bowl and toss to evenly combine. Set aside.
4. Toffee and Pecans: Top cooled crust with 1 cup prepared caramel sauce then sprinkle with 1/3 cup toffee bits and 1/2 cup chopped pecans. Refrigerate remaining caramel. Evenly layer apple slices over caramel/toffee/pecan layer.
5. Cheesecake: Beat cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in egg until incorporated, then add sour cream, lemon juice and vanilla and mix until well incorporated. Pour over apple layer and spread evenly.
6. Streusel: In a medium bowl, mix together flour, brown sugar and oats. Cut in butter until crumbly. Stir in pecans and toffee bits. Sprinkle over cheesecake layer.
7. Bake at 350F degrees for 25-30 minutes or until filling is set. Let bars cool in pan on a wire rack for 1 hour then refrigerate for at least 2 hours. Optional: Caramel can be drizzled on bars before they are placed in the refrigerator OR can be heated in the microwave and drizzled over before serving.
8. To cut, easily remove the cheesecake bars from the pan by lifting out the parchment paper.

 

Enjoy it!

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