Pillsbury Peanut Butter Cup Cheese Cake Bars



  • 9 ounces Pillsbury Peanut Butter Cookie Dough
  • Pat cookie dough into a nonstick foil lined 8×8 pan. Preheat oven to 325.


  • 2 (8 oz. each) packages cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 9 ounces mini Reese’s peanut butter cups cut into quarters (plus a few extra for garnish later)


  • 2 oz. chocolate chips


  • Beat cream cheese until it is very smooth, about 3 minutes. Add in granulated sugar until the mixture is combined. Add eggs, one a time and continue beating. Add sour cream and vanilla extract until fully combined. Fold the cut pb cups into mixture and spread evenly into pan.
  • Bake until the edges are set but the middle still jiggles slightly when the pan is shaken slightly, 40-45 minutes, rotating the pan halfway through baking.
    Place the pan on a cooling rack and allow the bars to cool for 2 hours. Cover with aluminum foil and refrigerate for at least 3 hours, and up to 24 hours.
  • Using the overhanging foil, lift the bars from the pan. Gently remove the foil and cut into bars. Melt chips in microwave and drizzle across bars.
  • Top with another quarter of peanut butter cup! Mmmmm

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