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Prep 25min
Total2hr25min
Servings12
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Ingredients
6
whole Nature Valley™ granola bars
2
tbsp butter, melted
1
(8 oz) package cream cheese, softened
1/4
cup brown sugar
2
whole eggs
1/2
cup smooth or creamy peanut butter
1
tsp vanilla extract
1/8
tsp salt
1/4
cup semi-sweet chocolate chips
1
tbsp butter
1
tsp light corn syrup
2
tbsp peanuts
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Steps
1
Heat oven to 350°F. Line 12 regular-size muffin cups with baking cups. Break granola bars into pieces; place in gallon-size resealable food-storage plastic bag or in food processor; seal bag and crush with rolling pin or meat mallet or process until fine crumbs form.
2
In medium bowl, mix crumbs and melted butter until well combined. Place a tablespoon of the crumb mixture in each muffin cup; press in bottom of cup to form crust.
3
In a large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in peanut butter, egg, vanilla and salt; beat until well blended.
4
Divide mixture evenly into crust-lined cups.
5
Bake 20 to 25 minutes or until set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or overnight.
6
Add chocolate chips, butter and corn syrup to a small microwave-safe bowl. Heat in microwave 20 seconds, stir then microwave another 10-20 seconds until melted. Stir until smooth and shiny then top each cooled cheesecake with about 1 teaspoon of chocolate glaze and a few peanuts.
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No nutrition information available for this recipe
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