Saturday, 12 March 2011
I guess I am the kind of person that likes to push the edge a bit . . . walk a little bit on the ledge, flirting with danger as it were . . . pushing the boundaries of my limits. Sometimes it works, sometimes it doesn't, but when it does . . . baby watch out!
This is what happens when you realize you have somehow managed to purchase 3 huge jumbo sized jars of Skippy Peanut butter in just a matter of a few months, without really noticing you have done it . . . until you go to put the latest purchase away and realize that there are already 2 in the larder . . . and that's not counting the almost empty one in the cupboard that you were looking to replace . . . umm . . . organized I am not!
I didn't want to make more peanut butter cookies. I just made peanut butter cookies a week or so ago . . . but I did want to use some of it up, so that I could justify having it . . . you know how it goes.
I sat and pondered and then I thought . . . why not a peanut butter cookie bar???
And then I thought . . . why not a peanut butter cookie bar with a scrummy cheese cake topping???
And then I thought . . . and why not swirl some gooey strawberry jam through the cheesecake topping???
Oh my, YES! Picture it now . . . a rich crispy peanut butter cookie base, topped with a strawberry cheesecake swirl topping. OH SO SCRUMMY!
I think I may have created a monster! Who knew??? ☺
*Peanut Butter Tray Bake*
Makes one 7 by 11 inch pan
Scrummy peanut butter cookie bars with a yummy cheesecake and strawberry jam topping! Yummo!!
6.25 ounces plain flour (1 1/4 cups)
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
8 TBS butter softened
3.5 ounces granulated sugar (1/2 cup)
3.5 ounces soft light brown sugar (1/2 cup packed)
8 TBS creamy peanut butter
1 tsp vanilla
1 large free range egg
4 ounces of cream cheese
1 medium free range egg yolk
1 TBS granulated sugar
1/4 tsp vanilla
2 dessert spoons of strawberry jam, warmed for about 20 seconds in the microwave
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 7 by 11 iinch pan. Set aside.
Cream together the butter and both sugars, until light and fluffy. Beat in the whole egg, vanilla and peanut butter. Whisk together the flour, salt, bicarbonate of soda, and baking powder. Stir into the creamed mixture. Press this mixture into the prepared pan.
Beat together the cream cheese, egg yolk, 1 TBS of sugar and the vanilla until smooth. Drizzle over top of the peanut butter mixture, avoiding the sides. Dollop the jam over top and then swirl it a bit with the back of a spoon.
Bake for 25 to 30 minutes until nicely browned on the outside and the cheese filling is set. Remove from the oven and allow to cool completely before cutting into squares to serve.