The Loneliest Cookie | Chocolate Peanut Butter Cheesecake Bar

Who leaves just one cookie on the plate? What difference is that little bitty piece of sweetness going to make to your waistline when you've already had more than your share? Who leaves just one cookie!?!

Mr. Rosemary does.

An incurable late night snacker with a sweet tooth, he is. He's mindful of what he eats all the rest of the day, but late at night, catching up on whatever golf, tennis, football or hockey event he'd DVR'd, he'll go on the prowl for something sweet. Sometimes it's something salty he goes after. Sometimes it's sweet before the salt.

Sweet or salty, listen to my story:

I had made these chocolate peanut butter cheesecake bars for my brother-in-law's birthday party. My SIL was making a cake, but to make sure there were plenty of sweets all around, I volunteered to bring something extra: these cookies.

I didn't leave myself enough time to photograph any before we left the house, so I sneakily held a few back, and put them in the fridge.

The next day, when I went to get the cookies out for their photograph, I found one lonely cookie, left in the container and put back in the fridge, snugly lidded and all.

He wasn't in the house when I found them. Had he been, he swould have heard me scream -- just a little.

Yikes, how can I take a picture and post it? One little bitty cookie. And I have nothing else ready to post!  And it's been over a week since I put up anything new!

Guess I'll just have to tell the truth.

And the truth is he was saving the last piece for me.

Chocolate Peanut Butter Cheesecake Bars

from The Brown Eyed Baker

Makes 24 Bars

For the Crust:
2½ cups chocolate graham cracker crumbs
2 tablespoons granulated sugar
½ cup unsalted butter, melted

For the Peanut Butter Cheesecake:
16 ounces cream cheese
1 cup granulated sugar
½ cup creamy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup whole milk
1 teaspoon vanilla extract

For the Chocolate Glaze:
6 ounces milk or semisweet chocolate, finely chopped
1½ teaspoons vegetable shortening 

1. Make the Crust: Preheat oven to 350 degrees F. Whisk together the graham cracker crumbs and sugar. Add the melted butter and toss together with a fork until the crumbs are all evenly moistened. Press the crumbs into the bottom of an ungreased 9×13-inch baking pan. Bake for 8 to 10 minutes; remove to a wire rack and cool.

2. Make the Cheesecake Layer: Beat together the cream cheese, sugar, peanut butter and flour on medium speed until smooth and creamy. Add the eggs, one at a time, mixing well and scraping the sides of the bowl after each addition. Slowly pour in the milk and then the vanilla extract and beat until combined.

Pour the cheesecake batter over the crust and bake for 35 to 45 minutes, or until the cheesecake layer is set around the edges and still appears slightly soft Chocolate & Peanut Butter Cheesecake Bars

when the pan is wiggled. Allow the cheesecake to cool completely in the pan set on a wire rack.

3. Make the Chocolate Glaze: Combine the chopped chocolate and vegetable shortening in a small bowl and microwave on 50% power in 30-second increments, stirring after each, until completely melted. Spread the melted chocolate evenly over the cheesecake layer. Refrigerate for at least 1 hour, then cut into squares and serve. Store leftovers in an airtight container in the refrigerator.