GF Peanut & Chocolate Chip Cheesecake Bars

Ingredients

2 large eggs, lightly beaten

1 package (5 ounces) Girl Scout Trios cookies

2 tablespoons natural peanut butter

filling:

2 packages (8 ounces each) cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

Dash salt

1/2 cup miniature semisweet chocolate chips

topping:

1/2 cup miniature semisweet chocolate chips

1/4 cup natural peanut butter

1/4 cup chopped dry roasted peanuts

Directions

Preheat oven to 350°.
Let eggs stand at room temperature 30 minutes.
Pulse cookies in a food processor until fine crumbs form.
Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.
To prepare filling, beat cream cheese and sugar until light and creamy.
Add vanilla, salt and eggs; beat on low speed just until blended.
Stir in 1/2 cup chocolate chips.
Pour over prepared crust; bake until center is almost set, 20-25 minutes.
Cool 30 minutes, then refrigerate 1 hour.
To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag.
Drizzle over cheesecake in side-to-side pattern.
Repeat with peanut butter, drizzling in opposite direction.
Sprinkle with peanuts.
Refrigerate at least 1 more hour.
Cut into bars.

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