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Ingredients
| graham cracker crumbs: 1 1/2 cups |
| salted butter: 5 Tbl (melted) |
| m&m's semisweet chocolate mini baking bits: 3/4 cup |
| cream cheese: 10 oz (softened) |
| granulated sugar: 1/4 cup |
| eggs: 1 (room temperature) |
| vanilla extract: 1 tsp |
| salted butter: 5 Tbl (softened) |
| light brown sugar (packed): 1/4 cup (packed) |
| granulated sugar: 3 Tbl |
| vanilla extract: 1 tsp |
| salt: 1 dash |
| all-purpose flour (unsifted): 1/2 cup |
| semisweet chocolate chips (chips): 1 cup |
| semisweet chocolate chips (chips): 1/4 cup (melted) |
Chocolate Chip Cookie Dough Cheesecake Bars
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
16 serving(s)
Tags
- Heat the oven to 350ºF.
- Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
- Spray the foil with nonstick cooking spray.
- In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
- Stir in the miniature chocolate chips.
- Press into the bottom and 1-inch up the sides of the pan.
- Bake for 6 min or until set, and cool on a wire rack.
- Decrease oven to 325ºF.
- In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
- Beat in the egg and 1 tsp vanilla until just blended.
- Pour the filling into the prepared crust.
- 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.
- Beat in the flour at low speed just until incorporated.
- Stir in 1 cup of chocolate chips by hand.
- Drop teaspoonfuls of the dough over the filling.
- Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
- Cool completely on a wire rack.
- Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
- Let stand until set.
- Using the foil edges, lift bars from the pan; peel away the foil.
- Cut into 16 pieces and serve at room temperature.
- Cover and refrigerate any leftovers.