Chocolate Chip Cookie Dough Cheesecake Bars |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have not tried this recipe yet. I found it in Cooking Pleasures, and I need a safe place to keep it. The cookie dough stays soft, even after baking. Ingredients:
1 1/2 cups graham cracker crumbs |
5 tablespoons butter, melted |
3/4 cup miniature semisweet chocolate chips |
10 ounces cream cheese, softened |
1/4 cup sugar |
1 egg, room temperature |
1 teaspoon vanilla extract |
5 tablespoons butter, softened |
1/4 cup brown sugar, packed |
3 tablespoons sugar |
1 teaspoon vanilla extract |
1 dash salt |
1/2 cup all-purpose flour |
1 cup semi-sweet chocolate chips |
1/4 cup semi-sweet chocolate chips, melted |
Directions:
1. Heat the oven to 350ºF.
2. Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
3. Spray the foil with nonstick cooking spray.
4. In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
5. Stir in the miniature chocolate chips.
6. Press into the bottom and 1-inch up the sides of the pan.
7. Bake for 6 min or until set, and cool on a wire rack.
8. Decrease oven to 325ºF.
9. In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
10. Beat in the egg and 1 tsp vanilla until just blended.
11. Pour the filling into the prepared crust.
12. In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
13. Beat in the flour at low speed just until incorporated.
14. Stir in 1 cup of chocolate chips by hand.
15. Drop teaspoonfuls of the dough over the filling.
16. Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
17. Cool completely on a wire rack.
18. Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
19. Let stand until set.
20. Using the foil edges, lift bars from the pan; peel away the foil.
21. Cut into 16 pieces and serve at room temperature.
22. Cover and refrigerate any leftovers.
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