I'm hungry - let's eat!
SPH Gluten Free Peanut Butter Chocolate Chip Cheesecake Bars
inspired by a recipe in Everyday with Rachael Ray magazine
August 2011 issue
2 packages Glutino chocolate sandwich cookies, crushed into fine crumbs
1/2 cup melted butter
1 package unflavored Knox gelatin
1/4 cup cold water
1/4 cup boiling water
8 oz. room temperature cream cheese
1 14-oz. can sweetened condensed milk
1/2 cup peanut butter, melted
1 cup mini chocolate chips
1 8-oz. container frozen whipped topping, defrosted
Combine cookie crumbs with melted butter. Press evenly onto bottom and up the sides of a 9 x 13 pan. Set pan in fridge and allow to chill while making the filling.
Stir gelatin into cold water and let stand one minute. Add boiling water, stir til dissolved, and allow to set while preparing cream cheese mixture.
Beat cream cheese, condensed milk and melted peanut butter together in a large mixing bowl. Beat in the gelatin mixture. Stir in chocolate chips. CAREFULLY fold in whipped topping, only until everything is well combined. Pour this mixture into prepared crust, and allow to chill overnight in the refrigerator several hours or overnight. Cut into bars and serve.
'Nuff said - enjoy!
This recipe linked to Very Good Recipes.