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Step 1: Add the graham crackers to a food processor and pulse until they turn into crumbs. Step 2: Transfer the graham cracker crumbs to a mixing bowl. Add the melted butter, salt, and brown sugar and stir to combine the crust. Step 3: Using either a kitchen aid or hand mixer, beat the cream cheese until fluffy.
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Serves 16. 1 cup creamy peanut butter. 1 cup (115 g) confectioners' sugar. 1 tsp pure vanilla extract. 3/4 cup semisweet chocolate chips. 2 cup finely crushed Oreos (from about 22 cookies) 6 tbsp unsalted butter, melted. 2 (8-oz) blocks cream cheese, softened.
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In a large mixing bowl, combine peanut butter, softened butter, powdered sugar and crushed pretzel sticks. Press evenly into the prepared pan. In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted and smooth. Spread over the peanut butter layer.
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Make the crust: Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line the bottom and two opposite sides of a 9x9-inch baking pan with a sheet of parchment paper long enough to hang over the sides by 1 inch to form a sling. Melt 5 tablespoons unsalted butter in the microwave or on the stovetop.
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Beat in the vanilla extract, pinch of salt and peanut butter and beat on low speed until combined, scraping down the sides of the bowl as needed. Pour filling on top of the crust. Bake in the preheated 325°F oven, for 40-45 minutes, until the edges are set but the middle of the bars are still soft in the center.
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Use a rubber spatula to fold the whipped cream into the cream cheese mixture. Pour the combined mixture onto the graham cracker crust and smooth. Refrigerate 6 hours to overnight. Remove from the dish and cut with a sharp knife into 20 (5×4) pieces. Top with sliced strawberries if desired.
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Pour cheesecake filling over prepared graham cracker crust and using a spatula, spread to the edges of the pan in an even layer. Cover and refrigerate 8 to 12 hours, or overnight, until firm. Keep refrigerated until ready to serve. Slice and serve cold.
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How to Make No Bake Buckeye Bars. Line a 9x9-inch pan with parchment paper. Set aside. Pulse graham crackers, using a food processor, until crumbly. In a large bowl, mix graham crackers, melted butter, powered sugar, and 1 cup peanut butter until well blended.
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1. Combine the graham cracker crumbs, brown sugar, and melted butter in a medium sized bowl. Whisk with a fork until crumbs start to form and the butter is mixed well into the crumbs. 2. Firmly press the crumbs into the bottom of a 9 inch pan. Set aside. For the cheesecake: 1. Pour the cream into a large mixing bowl.
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Step 3. Next, press the mixture into the baking dish. Use your hands to press the mixture down into the bottom of the 9X13 pan. Step 4. Melt the chocolate in a microwave safe bowl. Heat in 30 second intervals until melted and smooth. Spread the chocolate mixture evenly on top of the peanut butter layer in the pan.
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Add sugar and whip on high until creamy. Add sour cream, pure vanilla extract, powdered sugar, sweetened condensed milk, lemon juice and beat again on high until well combined. In a separate bowl add very cold heavy cream and whisk on high with the whisk attachment until stiff peaks form (about 1-2 minutes).
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Line an 8×8 inch pan with parchment paper and set aside. In a large bowl, combine the peanut butter and the softened butter together with an electric hand mixer until a smooth mixture forms. Slowly add the powdered sugar and mix. Add in the vanilla extract and the salt and mix again until combined.
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Transfer the peanut butter dough into the pan. Press the dough firmly into the dish. Add chocolate chips and the remaining 1 tablespoon of butter into a microwave-safe bowl. Microwave in 30-second increments, stirring between intervals, until smooth (about a minute and a half total).
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Combine the crust ingredients. In a large bowl, add the graham cracker crumbs, brown sugar, chopped pecans, cinnamon, and melted butter and whisk together thoroughly. Bake the crust. Transfer the graham cracker mixture to a 9×13 inch deep baking dish and flatten and compress it into the pan.
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Step 1: Mix peanut butter and softened butter together in the large bowl of a stand mixer or use a hand mixer. Beat until fully blended, scraping down the sides as you go. Step 2: Turn the speed down to low and add vanilla extract followed by the slow addition of the powdered sugar.
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Press into an 8 or 9-inch square pan or glass pie plate and refrigerate. In a large bowl using a hand or stand mixer, beat cream cheese and granulated sugar together, scraping the sides and mix again to ensure there are no lumps, until smooth and creamy. Whisk in sour cream, vanilla, and lemon juice just until combined.
