Chocolate Mint Cheesecake Bars
Recipe - Coal Harbour
Chocolate Mint Cheesecake Bars
Prep Time20 Minutes
Servings24
Cook Time35 Minutes
Ingredients
½ cup (125 mL) butter, melted
2 cups (500 mL) chocolate cookie crumbs
8 oz (250g) cream cheese, softened
1 can (300 mL) Eagle Brand® Sweetened Condensed Milk, Regular or Low Fat
2 eggs
1 tbsp (15mL) mint extract
2 oz (56 g) semi sweet chocolate
2 tbsp (30 mL) butter
½ tsp (2mL) vanilla extract
Directions
Directions:
Grease a 9” x 13” (3.5L) baking pan and line with parchment paper.
Preheat oven to 325°F (160°C).
Base: Combine melted butter and cookie crumbs in small bowl. Press firmly into prepared pan and bake in preheated oven, 6 minutes. Cool while preparing filling.
Filling: Beat cream cheese until fluffy. Gradually beat in condensed milk, eggs and mint extract until smooth. Pour over cookie base. Bake 25 - 30 minutes. Cool.
Glaze: Melt chocolate with butter in small saucepan over medium heat. Stir until smooth. Remove from heat and stir in vanilla extract. Spread over cooled bars. Chill in refrigerator 3-4 hours or until set.
Cut into squares.
Tip: for a festive touch, sprinkle with chopped candy canes, nuts or other candy before glaze sets.
20 minutes
Prep Time
35 minutes
Cook Time
24
Servings
Directions
Directions:
Grease a 9” x 13” (3.5L) baking pan and line with parchment paper.
Preheat oven to 325°F (160°C).
Base: Combine melted butter and cookie crumbs in small bowl. Press firmly into prepared pan and bake in preheated oven, 6 minutes. Cool while preparing filling.
Filling: Beat cream cheese until fluffy. Gradually beat in condensed milk, eggs and mint extract until smooth. Pour over cookie base. Bake 25 - 30 minutes. Cool.
Glaze: Melt chocolate with butter in small saucepan over medium heat. Stir until smooth. Remove from heat and stir in vanilla extract. Spread over cooled bars. Chill in refrigerator 3-4 hours or until set.
Cut into squares.
Tip: for a festive touch, sprinkle with chopped candy canes, nuts or other candy before glaze sets.