I found this recipe on the internet and sat and thought about it for a couple of days before trying it out. I made some minor adaptations...and I am thrilled with the result. This bars are delicious.
Ingredients:
For the crust-
2 cups chocolate oreos processed to crumbs in either blender or food processor (15-oz package)
1/2 cup butter, melted SAVE $
For the Filling-
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar SAVE $
1 tablespoon all-purpose flour
1/2 cup dairy eggnog
2 eggs (room temperature)SAVE $
1/2 cup semisweet chocolate chips
1/4 teaspoon ground nutmeg
Process-
1. Heat oven to 300°F. Butter 13x9-inch pan (or use shortening). In small bowl, mix cookie crumbs and melted butter. Press in bottom of pan.
2. In large bowl, beat cream cheese and sugar with electric mixer on low to medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on low to medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
3. Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.Enjoy (I sure am)
Ingredients:
For the crust-
2 cups chocolate oreos processed to crumbs in either blender or food processor (15-oz package)
1/2 cup butter, melted SAVE $
For the Filling-
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar SAVE $
1 tablespoon all-purpose flour
1/2 cup dairy eggnog
2 eggs (room temperature)SAVE $
1/2 cup semisweet chocolate chips
1/4 teaspoon ground nutmeg
Process-
1. Heat oven to 300°F. Butter 13x9-inch pan (or use shortening). In small bowl, mix cookie crumbs and melted butter. Press in bottom of pan.
2. In large bowl, beat cream cheese and sugar with electric mixer on low to medium speed 1 to 2 minutes or until smooth. Beat in flour, eggnog and eggs on low to medium speed until smooth, scraping sides of bowl if necessary. With rubber spatula, fold in chocolate chips. Pour filling evenly over crust.
3. Bake 35 to 40 minutes or until edges are set. Center will be soft but will set when cool. Cool 1 hour. Refrigerate at least 2 hours. Sprinkle evenly with nutmeg. For squares, cut into 8 rows by 6 rows. Remove from foil. Store squares in refrigerator.Enjoy (I sure am)
RSS Feed