| Crust | | 9 oz chocolate wafer cookies | | 12 cup butter melted | | 2/3 cup seedless red raspberry jam | | Filling | | 3/4 lb cream cheese softened | | 2/3 cup creamy peanut butter | | 1/4 cup sugar | | 2 lrg eggs | | 1 tsp vanilla | | 2 tbl flour | | Glaze | | 1 1/2 cup semisweet chocolate chips | | 1/2 cup heavy cream | | 1 tbl light corn syrup plus 1 teaspoon |
| | 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 butter ; pulse until evenly moistened and crumbly. Divide in half; press onto bottom of prepared pans. Bake 10 minutes, until set. Let cool completely on wire rack . Spread 1/3 cup jam evenly over each crust. | | 3. Increase oven temp to 350. Filling: In bowl, on hi speed, beat cream cheese , peanut butter and sugar until smooth. Beat in eggs , 1 at a time, then vanilla and flour until smooth. Divide in half; spread over jam. Bake 18 to 20 minutes, until top looks dry and set. Cool just until warm. | | 4. Make Glaze . Heat all glaze ingredients in microwave on high for 1 1/2 minutes; whisk until smooth. Spread half over each peanut butter mixture layer. Let cool to room temp. Refrigerate at least 4 hours or 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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