Peanut Butter and Jelly Cheesecake Bars

This recipe looks SO GOOD.
It comes from Michael at inspiredbycharm.com

Crunchy, creamy, smooth, and tart.

 Ingredients

6 tablespoons unsalted butter melted
1 ¾ cups graham cracker crumbs
1/4 cup roasted peanuts finely crushed (in food processor)
1/3 cup brown sugar
1 teaspoon kosher salt divided
2 pounds (four 8-ounce boxes) cream cheese softened
1 cup creamy peanut butter
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup Concord grape jelly

Instructions

1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with cooking spray. Set aside.
2. In a bowl, combine the graham cracker crumbs, crushed peanuts, brown sugar, and ½ teaspoon salt. Mix in melted butter and stir to combine. Mixture should resemble wet sand. Press into the bottom and about three-quarters of the way up the sides of the prepared pan. Bake the crust 12-15 minutes until it is set and just beginning to brown. Cool completely.
3. Set the oven to 325 degrees F. In the bowl of a mixer fitted with a paddle attachment, beat the cream cheese and peanut butter about 5 minutes or until smooth. Gradually beat in the sugar and remaining ½ teaspoon salt until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Beat in the eggs one at a time; then add the vanilla. Again, scrape down the sides of the bowl as needed.
4. Pour the filling into the prepared crust. Use a spatula to level the top. Bake 40 - 45 minutes until slightly puffed, set along the edges, and still a bit wobbly in the center. Let cool completely.
5. In a small saucepan over medium heat, whisk the jelly until melted and smooth. Allow to cool slightly. Pour evenly over the cheesecake. Spread lightly with a spatula to create a thin, even layer.
6. Refrigerate about 2 hours until the jelly is set. Cut into bars. Wipe off the knife between cuts to keep the edges of the bars clean. Store in the refrigerator for up to three days.

Peanut Butter Bars with Salted Chocolate Ganache

This recipe comes from Nancy at foodnetwork.com

It's an easy recipe to make and yields 16 squares.

Ingredients

Nonstick cooking spray, for baking dish

1 1/2 cups confectioners' sugar 

1 1/2 cups graham cracker crumbs 

1 cup creamy peanut butter 

Kosher salt 

1 stick (8 tablespoons) unsalted butter, melted 

8 ounces semisweet baking chocolate, chopped into small pieces 

1 cup heavy cream 

1 teaspoon flaky sea salt, optional

Directions

1. Coat the bottom and sides of an 8-by-8-inch baking dish with nonstick spray.
2. In a large bowl, stir to combine the confectioners' sugar, graham cracker crumbs, peanut butter, 1/8 teaspoon salt, and melted butter. Press the mixture into the prepared baking dish and set aside.
3. Place the chocolate and 1/8 teaspoon salt in a medium bowl. Heat the cream in a small saucepan until bubbles start to form around the edges. Pour the cream over the chocolate, let sit for 1 minute and then whisk until completely melted and smooth.
4. Pour the ganache over the peanut butter mixture and refrigerate until the chocolate is cooled and set, at least 45 minutes and up to overnight.
5. Sprinkle evenly with the flaky sea salt. Cut into squares to serve.