Gluten Free Peanut & Chocolate Chip Cheesecake Bars

• 2 large eggs, lightly beaten
• 1 package (5 ounces) Girl Scout Trios cookies
• 2 tablespoons natural peanut butter
• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• Dash salt
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup miniature semisweet chocolate chips
• 1/4 cup natural peanut butter
• 1/4 cup chopped dry roasted peanuts

1. Preheat oven to 350u0b0. Let eggs stand at room temperature 30 minutes.
2. Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan.
3. To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour.
4. To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.

eggs, trios cookies, natural peanut butter, cream cheese, sugar, vanilla, salt, chocolate chips, chocolate chips, natural peanut butter, peanuts

Taken from www.tasteofhome.com/recipes/gluten-free-peanut-chocolate-chip-cheesecake-bars/ (may not work)