This recipe fit better to the top than my last one! Use any inclusions you’d like! I used chili oil! Add 200-300 grams inclusions.

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Standard Pullman Loaf

Ingredients

• 750 grams bread flour
• 480 grams water
• 125 grams unfed starter
• 17 grams kosher salt

Instructions

• Mix all and rest 30 mins.
• Do 3 stretch and fold sets every 30 mins.
• Add any inclusions during 2 and 3rd stretch and folds.
• Bulk ferment until just under double.
• Pour dough on counter and roll jelly roll style.
• Place in greased 13x4 pullman.
• Let rise 30-45 mins in pan.
• Bake 375 20 mins covered. Then uncovered until internal at least 200℉.

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Do these really need an introduction? I don’t think so but I will give you one anyway! Just think of a crispy, buttery oreo crust topped with creamy peanut butter cheesecake and smothered in chocolate on top! Yup! They taste as ridiculous as they sound. You really need to get baking. These beauties are worth the work and they really aren’t that much work! These will also last for several days in the fridge or you can freeze them for a future event. The chocolate glaze on these is just perfect and cuts so smoothly. Make sure you use a nice, sharp knife!

Love cheesecake? Be sure to visit my Ultimate Cheesecake Recipe Collection, packed with dozens of creamy, decadent cheesecake recipes for every occasion. From classic favorites and no-bake cheesecakes to chocolate, fruit-filled, and holiday-inspired creations, you’re sure to find your next favorite cheesecake!

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Chocolate Peanut Butter Cheesecake Bars

Ingredients

Crust

• 36 Oreos processed in food processor
• ½ cup salted butter melted

Cheesecake

• 24 oz cream cheese softened
• 1 cup sugar
• ¼ cup sour cream
• 1 cup creamy peanut butter
• 1 teaspoon vanilla
• pinch of salt
• 3 eggs

Chocolate Topping

• ½ cup butter
• 1 cup chocolate chips

Instructions

• Preheat oven to 350°F
• Line a 9x13 pan with nonstick foil.

Crust

• Combine cookie crumbs and butter and press into pan.
• Bake 10 minutes.

Cheesecake

• Beat cream cheese and sugar.
• Add sour cream.
• Add peanut butter, vanilla extract, and salt.
• Add eggs one at a time.
• Pour batter on the crust.
• Bake 30-35 mins.
• Cool to room temp and then chill until cold.

Chocolate topping

• Melt butter and chocolate together in the microwave.
• Stir smooth and pour on cold cheesecake.
• Chill 1 hour and cut.

Adapted from Sally’s Baking Addiction

Before you go, browse my Ultimate Peanut Butter Dessert Recipe Collection featuring 50+ irresistible recipes for every craving. From classic peanut butter cookies to rich cheesecakes, bars, pies, cakes, candies, and no-bake treats, you’ll find plenty of delicious inspiration!

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