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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
55 vanilla wafers, crushed |
6 tablespoons butter or margarine, melted |
1/2 cup finely chopped pecans, toasted |
16 ounces cream cheese, softened |
1/2 cup sugar |
1 1/2 teaspoons rum extract |
2 large eggs |
1/4 cup refrigerated eggnog |
1/2 cup white chocolate morsels, melted |
1/2 cup double chocolate morsels, melted (we tested with ghirardelli), or regular semisweet morsels |
Directions:
1. Combine first 3 ingredients in a large bowl, stirring until blended. Press crumb mixture into bottom of a lightly greased 8 or 9 square pan. Bake at 350° for 8 minutes. Cool.
2. Beat cream cheese, sugar, and rum extract at medium speed with an electric mixer just until smooth. Add eggs, 1 at a time, beating just until blended. Pour 1 1/2 cups cream cheese batter evenly over baked crust.
3. Stir eggnog into remaining batter. Divide batter in half; stir melted white chocolate into 1 portion. Spoon evenly over cream cheese batter. Stir melted semisweet chocolate into remaining batter. Drop spoonfuls of chocolate batter evenly over white chocolate layer; gently swirl batters with a knife.
4. Bake at 350° for 30 to 33 minutes or until almost set. Cool completely on a wire rack. Cover and chill at least 1 hour before serving. Cut into bars. Yield: 1 dozen
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