Creamy peanut butter fudge cheesecake bars

🧂 Ingredients

• 1 sleeve Graham Crackers

  crushed into fine crumbs
• 1 tbsp Sugar

  heaping
• 4 tbsp Butter

  melted
• 1 cup Flour
• 1 1/4 cup Peanut Butter

  Creamy or Chunky
• 3/4 cups Sugar
• 1 tsp Vanilla extract
• 1 1/2 cups White Chocolate

  you can use White chocolate chips, or bark, or melting chocolate
• 1/2 cup Butter

  softened
• 1 8 oz pkg Cream cheese

  softened
• 1 can Sweetened Condensed Milk

  Eagle-brand Milk

Instructions

• 1 Place the Graham Crackers in a blender or food processor, and pulse until you
  have fine crumbs.  Pour Crumbs into a bowl, and add Sugar, and stir well to
  blend.  Melt the Butter in the Microwave, and pour the melted butter over the
  Graham Cracker crumbs, and stir well until crumbs are coated.  Line the bottom
  of an 8 X 8 inch pan with Parchment paper, and press the crumbs into the bottom
  of the pan.  Place the pan in the freezer.
• 2 In a microwave safe bowl, place the White Chocolate, and microwave at 15 second
  intervals until melted.  Stir well until smooth and creamy.  Place the Flour in
  a separate bowl, and microwave for 1 minute. Stir and set aside.  In a separate
  dish, mix the Butter, Sugar, Peanut Butter, Cream Cheese, and Vanilla, and stir
  until well until combined.  Add the Flour to the Butter mixture, and then add
  the White Chocolate, and stir well.  Add the Sweetened Condensed Milk, and stir
  until all ingredients are mixed well.
• 3 Remove the pan from the freezer, and pour the Fudge mixture over the Graham
  Cracker Crust, and smooth the top. 
• 4 Place the pan in the refrigerator for at least 4 hours or overnight for best
  results.  Make sure the Fudge is set firm, and cut into 1 inch squares for
  snacks or treats.  Cut into 2 X 3 inch squares for dessert.  You can top with
  whipped cream and sprinkles.

Nutrition Info