Makes 10 to 12 Bars
I created this recipe for one of my oldest students, Catherine, who was 95 when she passed away. She never stopped learning, and I think of her every time I make these.
1. Crust: In a bowl, combine cookie crumbs, flour and butter. Press into bottom of prepared pan and freeze.
2. Filling: In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, for 3 minutes. Add eggs, one at a time, beating after each addition. With the mixer running, pour in melted chocolate in a steady stream. Mix in peanut butter, lemon juice and vanilla. Fold in chocolate chunks by hand.
3. Pour over frozen crust, smoothing out to sides of pan. Bake in preheated oven until top is light brown and center has a slight jiggle to it, 35 to 45 minutes. Let cool on the counter for 10 minutes (do not turn the oven off. The cake will sink slightly.
4. Topping: In a bowl, combine sour cream, sugar, peanut butter, lemon juice and vanilla. Pour into center of cooled cake and spread out to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on a wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before cutting into bars.
To melt bittersweet chocolate in the microwave, break into squares and place in a microwave-safe dish. Microwave on High for 1 to 2 minutes, stirring after 30 seconds.
Natural peanut butters have too much oil for this recipe.
To make lemons easier to juice, roll them firmly on the counter to break up the membranes of the fruit.
You can use milk chocolate chunks instead of semisweet chocolate in the topping.
This page created August 2009
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