No-Bake Buckeye Cheesecake Bars

Line an 8×8 inch baking dish with parchment paper, allowing the edges to overhang for easy removal.
Mix chocolate graham cracker crumbs with melted butter and press firmly into the bottom of the prepared dish to form the crust. Chill in the refrigerator.
In a large bowl, beat cream cheese, 1 cup peanut butter, powdered sugar, and vanilla extract until smooth. Fold in 1 cup whipped topping.
Spread the filling evenly over the crust. Return to the refrigerator to chill.
For the topping, melt chocolate chips and 2 tablespoons peanut butter together until smooth. Spread over the chilled filling.
Refrigerate for at least 4 hours, or until set.
Garnish with additional whipped topping and whole peanuts before serving. Use the parchment paper to lift the bars out of the dish before cutting into squares.
Prep Time: 30 minutes | Chilling Time: 4 hours | Total Time: 4 hours 30 minutes
Kcal: 510 kcal per serving | Servings: 12 servings