Chocolate Peanut Butter Oatmeal Bars
Preheat oven to 350 degrees. Line an 11x7 pan with tin foil. Set aside. The bars will fill the pan up to the very top.
In a large mixing bowl, add in the melted butter, peanut butter, brown sugar and granulated sugar. Stir with a spatula to combine.
Add in the egg and vanilla extract. Using a whisk, beat until egg is thoroughly incorporated.
Add in the oats, baking powder, and flour. Stir until the flour is completely worked into the dough. Set aside and work on the cheesecake filling.
In a microwave-safe bowl, add in the milk chocolate chips. Microwave for 30 seconds and stir. Repeat the intervals of microwaving for 30 seconds and stirring until the chocolate is smooth.
Add in the cream cheese and egg. Using a hand mixer, beat it in quickly and thoroughly. Work quickly to avoid the chocolate seizing up and cooking the egg from the heat of the melted chocolate.
Spray the 11x7 pan with non-stick cooking spray.
Spread half of the peanut butter oatmeal cookie dough into the bottom of the pan. Make sure it's evenly spread out.
Pour the chocolate cheesecake filling on top of the cookie dough. Be sure to spread it to all of the edges.
Add the remaining cookie dough. I pressed pieces between my fingers and placed it on top of the cheesecake filling. Be sure to cover all of the chocolate filling with the cookie dough.
Place into the preheated oven for 45 minutes to bake. The top will be golden brown. When you pull it out, it will still be set in the center but slightly jiggly. Let the bars cool on the counter.
Once the bars are completely cooled, place into the fridge overnight to set up.
Remove from the pan by pulling up the tin foil. Cut and serve.
Store in the fridge.