CHOCOLATE CHIP CHEESECAKE BARS
Cheesecake filling is tucked between two layers of chocolate chip cookie in these chocolate chip cheesecake bars from Trisha Yearwood, as seen on Food Network.
Provided by Trisha Yearwood
Categories dessert
Time 6h
Yield 24 (2-inch) squares
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F.
- For the chocolate chip cookie dough: In an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together until creamy, about 5 minutes. Mix in the eggs and vanilla. In a separate bowl, whisk together the flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until fully incorporated. Fold in the chocolate chips.
- Press half of the cookie dough mixture into the bottom of a 9-by-13-inch baking pan. Transfer the remaining cookie dough to another bowl, cover, and refrigerate while you make the filling. Rinse the mixing bowl and paddle attachment for reuse.
- For the cheesecake filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and fluffy, 5 minutes. Add the egg, sour cream, cornstarch and vanilla, and mix until combined.
- Spread the cream cheese mixture evenly over the chocolate chip layer in the baking pan. In pieces, scatter the remaining cookie dough over the top until the surface is almost covered¿this will become a crust when baked
- Bake until set and starting to turn golden brown on top, 45 minutes¿if it jiggles, bake longer. Transfer to a wire rack and cool completely. Chill in the refrigerator for at least 4 hours or up to overnight. Cut into squares for serving.
CREAM CHEESE CHOCOLATE CHIP BARS
This is a wonderful cookie bar that melts in your mouth. Everyone asks me to make them! EASY!!!
Provided by LANAN
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x13 inch pan.
- In a medium bowl, mix together the cake mix, 1 egg and butter until well blended. The batter will be stiff. Crumble and press into the prepared pan. Sprinkle chocolate chips evenly over, and press them into the crust slightly.
- For the topping, beat the cream cheese, confectioners' sugar, 3 eggs and vanilla in a medium bowl using an electric mixer until light and fluffy. Spread over the chocolate chip layer.
- Bake for 45 to 50 minutes, or until golden brown. Cool completely before cutting into squares.
Nutrition Facts : Calories 311.7 calories, Carbohydrate 44.6 g, Cholesterol 51.9 mg, Fat 14.6 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 7.6 g, Sodium 209.8 mg, Sugar 35.3 g
CHOCOLATE CHIP CREAM CHEESE BARS
Lower in fat and calories than you might ever guess, these sweet bars couldn't be easier to whip up, boast a great chocolaty flavor, and make a fun, quick dessert to bring to parties or serve to company! -Jennifer Rafferty, Milford, Ohio
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes., For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping., Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 187 calories, Fat 9g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 207mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
CREAM CHEESE SQUARES
Cream cheese squares. Very easy, and very good.
Provided by Ann
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
- Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
- Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.
Nutrition Facts : Calories 213 calories, Carbohydrate 18.4 g, Cholesterol 20.5 mg, Fat 14.2 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 5.8 g, Sodium 245.8 mg, Sugar 11.8 g
CREAM CHEESE SQUARES
Number Of Ingredients 8
Steps:
- Mix together brown sugar, nuts and cake mix. Stir in melted butter and mix until crumbly.
- Reserve 1 1/4 cup of mixture for topping. Press remainder into the bottom of a well greased or parchment lined 13 x 9 inch pan. Bake 8-10 minutes at 350 degrees. Do not over bake.
- To prepare filling, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Pour over baked crust.
- Top with reserved crumbs. Bake 25 minutes at 350 degrees. Cool completely before cutting into squares.
- Dust lightly with powdered sugar if desired. Store in refrigerator.
- This is another recipe from my Grandma's collection, I've had it forever.
CHOCOLATE CHIP CREAM CHEESE BARS
Very Rich, Very good!!
Provided by TAMMY WADE
Categories Other Desserts
Time 45m
Number Of Ingredients 4
Steps:
- 1. Cut coookie dough in half. For crust, press half of the dough onto the bootom of a greased 8 inch square baking pan.
- 2. In a mixing bowl, beat cream cheese, sugar and egg until smooth. Spread over the crust.
- 3. Crumble remaining dough over top. Bake at 350* for 35-40, or until pick inserted near the center comes out clean, let cool. Refrigerate leftovers. ENJOY!!
CHOCOLATE HAYSTACK CREAM CHEESE SQUARES
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
FROZEN CHOCOLATE MOUSSE SQUARES
There's nothing square about Frozen Chocolate Mousse Squares. Chocolate on chocolate, topped with chocolate? That's our Frozen Chocolate Mousse Squares.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine cookie crumbs and butter; press onto bottom of prepared pan.
- Melt 4 oz. chocolate as directed on package. Beat cream cheese spread in large bowl with mixer until creamy. Gradually beat in milk, then melted chocolate. Whisk in COOL WHIP; pour over crust.
- Freeze 6 hours. Meanwhile, make chocolate curls from remaining chocolate. (See tip.)
- Remove dessert from freezer 15 min. before serving; let stand at room temperature to soften slightly. Use foil handles to lift dessert from pan; cut into squares. Garnish with chocolate curls.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9445 g, Sugar 0 g, Protein 4 g
MINTY CHOCOLATE CREAM CHEESE BARS
I always looked forward to my grandma's gooey bars when I was growing up. This chocolate version includes mint, which is one of my favorite flavor add-ins. -Jill Lutz, Baldwin, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, beat cake mix, butter, extracts and 2 eggs until blended. Spread into a greased 13x9-in. baking pan. Sprinkle with 3/4 cup baking chips., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add remaining eggs; beat on low speed just until blended. Pour over chocolate layer, spreading evenly; sprinkle with remaining baking chips., Bake 30-35 minutes or until edges begin to brown. Cool in pan on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 219mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE HAYSTACK CREAM CHEESE SQUARES
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan with at least 2 1/2 - 3-inch high sides (I use an aluminum square cake pan with high sides, if yours is a glass pan with shorter sides, you might try increasing the pan size so the cheesecake doesn't overflow). Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment.
- Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg.
- Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.
- Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
Nutrition Facts : ServingSize 1 Bar, Calories 292 kcal, Carbohydrate 25 g, Protein 5 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 100 mg, Fiber 4 g, Sugar 14 g
CHOCOLATE CHIP CHEESECAKE BARS
If you're looking for a crowd pleaser, look no further than our all-time favorite: these Chocolate Chip Cheesecake Bars. It's one of the most popular recipes on our site! The creamy filling between two layers of chocolate chip cookie dough makes this easy cheesecake recipe a heavenly delight that no one can resist. After all, who could turn down a mouthful of creamy filling between two layers of ooey-gooey chocolate chip cookie crust? Another thing we love about this recipe is that it's super easy to make. You only need 5 ingredients, after all! Refrigerated chocolate chip cookie dough is a supermarket superstar in this recipe. It provides so much rich flavor, and it doesn't require any prep work on your part. You're free to focus on creating an equally easy homemade cheesecake filling. This easy cheesecake is so delicious, and it's a perfect match for the cookie crust. These cookie dough cheesecake bars are bound to be a hit at your house, and you will be happy to make them again and again!
Provided by Ginsburg Enterprises
Categories Cheesecakes
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch glass baking dish with cooking spray.
- In a large bowl, beat together cream cheese, eggs, sugar, and vanilla until well mixed; set aside.
- Slice cookie dough rolls into 1/4-inch-thick slices. Arrange slices from one roll on bottom of prepared baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
- Bake 45 to 50 minutes, or until golden and center is slightly firm. Remove from oven, let cool, then refrigerate. Cut into slices when well chilled.
CREAM CHEESE CHOCOLATE SQUARES
This is a favorite in my family. I made it for the holiday christmas party at work and everyone wanted the recipe. It is the best of cheese cake and chocolate in one.
Provided by seesko
Categories Bar Cookie
Time 1h30m
Yield 24 bars
Number Of Ingredients 8
Steps:
- microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
- Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
- Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
- Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
- cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
- The review reminded me that I do double my chocolate topping. It just makes it that much better!
CHOCOLATE CREAM CHEESE SQUARES
Don't you just love it when another easy recipe comes along that everyone will really enjoy?? Well here is one that is just that - so easy and very delicious!! Like a lot of things, this improves with age -
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 48 small bars
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
- In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
- Bake at 300F for 45-55 minutes. Cool.
- Cut into squares to serve.
CREAMY CHOCOLATE BARS
Perfect for a crowd, this no-bake dessert layers chocolate graham crackers with a rich cream cheese, chocolate pudding and whipped topping filling.
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 18 servings
Number Of Ingredients 6
Steps:
- Place 15 graham squares on bottom of 13x9-inch pan, cutting as necessary to fit.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk until well blended. Add remaining milk and dry pudding mixes; beat on low speed 2 min. Gently stir in COOL WHIP.
- Spread half the pudding mixture onto bottom of prepared pan; top with remaining graham squares and pudding mixture.
- Refrigerate 4 hours. Top with raspberries just before serving.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 21 g, Protein 4 g
CHOCOLATE CHEESECAKE SQUARES
These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Time 2h30m
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.
- Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
- Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed. Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan; sprinkle with chocolate chips.
- Bake until just set, 35 to 40 minutes; cool completely in pan. Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and reinvert crust side down. Cut into 9 squares.
Nutrition Facts : Calories 302 g, Fat 12 g, Fiber 1 g, Protein 6 g
This 3 Ingredient Chocolate Cream Cheese Recipe uses cocoa and agave (or honey) for a homemade chocolate flavored cream cheese that's quick and easy to make. And the low-fat cream cheese makes it Weight Watchers friendly. It's the perfect chocolate spread for bagels, toast, rice cakes, crackers, pancakes, waffles and fruit!
Provided by Terri Gilson
Time 5m
Number Of Ingredients 3
Steps:
- Mix all ingredients together until combined.
Nutrition Facts : ServingSize 1 tbsp, Calories 40 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 67 mg, Fiber 1 g, Sugar 3 g
CREAM CHEESE AND CHOCOLATE SQUARES
The Cream Cheese and Chocolate Squares recipe out of our category pastry! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Heat the oven to 160°C/140°C fan/325°F/ gas 3. Grease and base line a 20cm shallow square cake tin.
- To make the cheesecake mixture put all the ingredients into a bowl and beat well together.
- To make the brownie mixture put the chocolate and butter into a pan and heat gently together until melted. Remove from the heat and stir in the sugar. Cool for a couple of minutes and then beat in the eggs and stir in the flour. Spread two thirds of the mixture into the base of the cake tin. Spread the cheesecake mixture over the top. Spoon the remaining brownie mixture in dollops on top and then swirl together using a skewer.
- Bake in the oven for about 30 minutes or until just set in the centre. Leave to cool in the tin and then cut into squares.
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Servings 24Estimated Reading Time 1 minCategory Bars
- Combine cake mix, 1 egg, butter, and pecans until dry ingredients are moistened. Press into a sprayed/greased 13″x9″x2″ pan.
- Combine cream cheese, 2 eggs, vanilla, and 1 cup of confectioners’ sugar. Beat until blended, then gradually add remaining confectioners’ sugar. Beat until smooth. Pour over chocolate layer and spread evenly.
CHOCOLATE CHIP CHEESECAKE BARS RECIPE - PILLSBURY.COM
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4.5/5 Total Time 3 hrs 20 minsCategory DessertCalories 200 per serving
- Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
- In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
- Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
CHOCOLATE CHIP CHEESE SQUARES - EVERYDAY DIABETIC RECIPES
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4/5 (5)Estimated Reading Time 1 minCategory Bar Cookies
- In a food processor or blender, combine cream cheese and sour cream until smooth. Add Splenda, cocoa powder, cornstarch, and eggs, blending until smooth, scraping down sides at least once. Pour into prepared baking dish and sprinkle with chocolate chips.
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Ratings 7Category DessertCuisine AmericanTotal Time 1 hr
- In a large, wide saucepan (10-12"), melt chocolate chips and butter over low heat. (Use a silicone spatula to stir the chocolate and butter together, it will melt fast and you do not want to over heat the chocolate as it might seize up.) Stir in the graham cracker crumbs and nuts. Reserve two cups of the chocolate-crumb mixture. Press the remaining mixture into an ungreased 15 x 10-inch jelly roll pan.
- Beat together softened cream cheese and sugar until its creamy. Add eggs, preferably one at a time, beating well after each addition. Beat in flour and lemon juice. Pour this mixture over crust and sprinkle reserved crumb mixture on top.
CHOCOLATE CREAM SQUARES RECIPE - GREG PATENT | FOOD & …
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5/5 Total Time 8 hrsServings 18
- Preheat the oven to 375°. Butter an 18-by-12-inch large rimmed baking sheet and line the bottom with parchment or wax paper. Butter the paper and dust with flour, tapping out any excess. In a small saucepan, combine the chocolate with the dissolved espresso and cook over low heat, stirring constantly, until melted, about 2 minutes. Let cool slightly.
- In a medium bowl, using an electric mixer, beat the egg yolks at high speed until pale, 2 to 3 minutes. At medium speed, gradually beat in 1/3 cup of the sugar. Increase the speed to high and beat until very thick and pale, about 5 minutes. Add the vanilla and the chocolate mixture and beat at low speed until blended.
- In a large bowl, using clean beaters, beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the remaining 1/3 cup of sugar and beat at high speed until the whites are stiff and glossy. Using a large rubber spatula, fold the chocolate mixture and the flour into the whites in 2 batches, until no streaks remain. Spread the batter evenly in the prepared baking sheet. Bake for 12 minutes, or until the cake has risen and is slightly springy. Transfer to a rack and let cool.
- Run the tip of a knife around the cake and sift cocoa over the surface. Cover the cake with wax paper and top with a cutting board. Invert the cake onto the cutting board. Lift off the pan and peel off the paper. Cut the cake in half crosswise, forming 2 rectangles. Chill until firm, about 30 minutes.
CREAM CHEESE CHOCOLATE CHIP SQUARES - JULIA'S CUISINE
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Category Dessert, SnackTotal Time 55 minsEstimated Reading Time 7 minsCalories 246 per serving
- Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking soda and salt. Set aside. In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
- Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
- In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
RED VELVET CREAM CHEESE SQUARES | RECIPES
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Servings 24Total Time 6 hrsCategory Tags
- Heat oven to 350°F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Lightly grease foil.
- Stir together cake mix, cocoa and 1/4 cup sugar; set aside 1/2 cup cake mixture. Mix remaining cake mixture with melted butter, 1 tablespoon red food color, water and 1 egg until dough forms. Stir in chocolate chips. Press dough evenly on bottom of prepared pan.
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CHOCOLATE CHEESECAKE BARS - I AM BAKER
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5/5 (2)Total Time 4 hrs 35 minsCategory DessertCalories 367 per serving
- In a medium bowl, combine the Oreo cookie crumbs with the melted butter, mixing well with a fork. (You want every crumb coated in the butter as this will be the glue that holds it together.)
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- In a large bowl, combine stevia, flour, cocoa powder, and salt; cut in margarine until crumbly. Set aside 1/2 cup crumb mixture for topping. Press remaining mixture into baking dish and bake 8 minutes, or until set.
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- Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray.
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