CHOCOLATE MINT CHEESECAKE BARS
FOR THE CRUST:
1 3/4 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1 cup (2 sticks) cold butter, each stick cut into 4 pieces
FOR THE CHEESECAKE LAYER:
1 (8 ounce) package cream cheese, room temperature
1 (14 ounce) can Eagle Brand sweetened condensed milk
2 large eggs
1 1/2 teaspoons peppermint extract
2 to 3 drops green food coloring (optional)
Chocolate Glaze (recipe follows)
Preheat the oven to 350 degrees F.
In a large bowl, combine the flour, sugar, cocoa powder and baking soda. Using a fork or a pastry cutter, cut in the butter until crumbly and press firmly on the bottom of a 13x9-inch baking pan.
Bake 15 minutes.
In the same large bowl, beat the cheese on the low speed of an electric mixer until fluffy. Gradually beat in the milk until smooth. Add the eggs, extract and food coloring, if using. Mix well and pour evenly over the baked crust.
Bake in the center of the oven 20 minutes or until lightly browned around the edges. Let cool.
Drizzle the glaze from a spoon over the cooled bars in a decorative fashion. Refrigerate to chill completely before cutting into 36 bars. Store in the refrigerator.
CHOCOLATE GLAZE
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon butter, melted
2 tablespoons warm water
1/2 teaspoon pure vanilla extract
Combine all ingredients for the glaze mixing well until smooth.
Makes 36 bars
Source: Recipe clipping: Eagle Brand ad |