I wanted to share with you a recipe I originally got from a friend. I had to ask her for it as I absolutely loved these bars when she made them (she actually brought some into me at the hospital after I had Owen, and when I was on solid food!)
These are great to bring to a family get together and since they are bars, you can eat them with your fingers (if desired) instead of with a fork. Makes it even easier for your friends and family to grab one! One special note - don't count on any leftovers!
Peppermint Cheesecake Bars
Ingredients
2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup (1 stick) butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 tablespoon peppermint extract
1/2 cup semi-sweet chocolate chips
2 teaspoons shortening
14 Andes creme de menthe thin candies, chopped
Directions
Preheat oven to 325°F. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9-inch baking pan. Bake 6 minutes. Cool.
In medium bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake for 25 to 30 minutes. Cool 20 minutes; chill.
Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over the top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over the top. Cut into bars. Store leftovers covered in refrigerator.
Find recipe online here
via eaglebrand.com
Anything cheesecake is good in my book ;) These look great!
ReplyDeleteDefinately going to try these!
ReplyDeleteIt seems like I am drawn to your recipe links. These sound so yummy! Mmmm...
ReplyDelete