Peanut Butter Cheesecake Jingle Bars

Peanut Butter Cheesecake Jingle Bars
This recipe has not been reviewed.
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15 min.
83 min.
32 bars

The Peanut Butter Cheesecake Jingle Bars were created by blogger, Amanda Brown. To learn more about Amanda, visit her blog at Amanda Jane Brown.

"Christmas is around the corner, and one of my favorite parts of the season is the baking! Perhaps, like our family, you have tried-and-true recipes that you recreate year after year! You have come to the right place to find yet another treat to add to your Holiday collection. These delicious Peanut Butter Cheesecake Jingle Bars are easy to make and perfect for a Holiday cookie swap or as a dessert at any Holiday gathering!"


  • For the cookie dough:
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups all-purpose flour
  • 1 cup chopped NESTLÉ® BUTTERFINGER® Jingles (about 16 or so)
  • 1 cup semi-sweet chocolate chips
  • For the Cheesecake:
  • 8 oz. package cream cheese
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup peanut butter
  • For the Topping:
  • 1/4 cup peanut butter chips
  • 1/4 cup chocolate chips
  • 1 teaspoon shortening, divided
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Unwrap Nestlé® Butterfinger® Jingles (a sweet task for little hands) and chop into small pieces.

Using an electric mixer, cream the butter, shortening, sugar, and brown sugar until light and fluffy. Add the eggs, vanilla, and salt, then cream again. In a separate small bowl, sift together the baking soda and flour. Slowly add the flour mixture to the butter mixture until mixed well. Stir in the Butterfinger Jingles and chocolate chips.

Press half the dough into the bottom of a 9x13 baking dish.

In another bowl, beat the cream cheese and sugar until creamy. Add the egg and peanut butter and beat until smooth.

Spread mixture over entire surface of the cookie dough.

With the remaining cookie dough, press small pieces onto the top of the cream cheese layer. Continue until the entire cheesecake is covered. This is a perfect job for the littlest of helpers!

Bake at 350° for 38-40 minutes. Be careful not to overbake. Remove from oven and cool completely.

In a small separate bowl, combine the peanut butter chips and 1/2 t. of shortening. Heat in microwave until melted completely. Stir until smooth. Spoon mixture into a plastic zip sandwich bag and cut one corner off. Drizzle melted peanut butter chips over cookie bars. Repeat with chocolate chips.

Cut into squares to serve. Keep refrigerated.

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Nutrition Facts

Serving Size: 1/32 of Recipe

Servings Per Recipe: 32

  • Amount Per Serving
  • Calories: 260
  • Calories from Fat: 130
  • Total Fat: 14g (22% of DV)
  • Saturated Fat: 7g (34% of DV)
  • Cholesterol: 35mg (12% of DV)
  • Sodium: 125mg (5% of DV)
  • Carbohydrates: 30g (10% of DV)
  • Dietary Fiber: 1g (5% of DV)
  • Sugars: 21g
  • Protein: 4g
  • Vitamin A: 4% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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