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Ingredientes
- 9 ounce chocolate wafer cookies
- 1/2 c. butter melted
- 2/3 c. seedless red raspberry jam
- 3/4 lb cream cheese softened
- 2/3 c. creamy peanut butter
- 1/4 c. sugar
- 2 lrg Large eggs
- 1 tsp vanilla
- 2 Tbsp. flour
- 11/2 c. semisweet chocolate chips
- 1/2 c. heavy cream
- 1 Tbsp. light corn syrup plus 1 tsp.
Direcciones
- 1. Line 2 (8-in) square baking pans with foil, extending foil by 2 inches on opposite ends; coat with cooking spray.
- 2. Crust: Preheat oven to 325. Crush cookies into fine crumbs. Add in butter; pulse till proportionately moistened and crumbly. Divide in half; press onto bottom of prepared pans. Bake 10 min, till set. Let cold completely on wire rack. Spread 1/3 c. jam proportionately over each crust.
- 3. Increase oven temp to 350. Filling: In bowl, on hi speed, beat cream cheese, peanut butter and sugar till smooth. Beat in Large eggs, 1 at a time, then vanilla and flour till smooth. Divide in half; spread over jam. Bake 18 to 20 min, till top looks dry and set. Cold just till hot.
- 4. Make Glaze. Heat all glaze ingredients in microwave on high for 1 1/2 min; whisk till smooth. Spread half over each peanut butter mix layer. Let cold to room temp. Chill at least 4 hrs or possibly overnight. To cut, lift cookie squares out of pans. Cut each into 4 strips. Cut each strip into 4 bars. Halve bars diagonally. Store airtight container up to 2 weeks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 859 | |
| Calories from Fat 468 | 54% |
| Total Fat 53.03g | 66% |
| Saturated Fat 28.26g | 113% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 418mg | 17% |
| Potassium 488mg | 14% |
| Total Carbs 84.78g | 23% |
| Dietary Fiber 4.4g | 15% |
| Sugars 61.2g | 41% |
| Protein 13.53g | 22% |
