Yield: 1 1/2 dozen bars
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
- 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
- 1/2 cup butter, melted
- 1 (8 oz.) package cream cheese, softened
- 1 (14 oz.) can Sweetened Condensed Milk
- 2 large eggs
- 1 teaspoon peppermint extract
- 1/2 cup semi-sweet chocolate chips
- 2 teaspoons All-Vegetable Shortening
Or 2 tablespoons Crisco® Baking Sticks All-Vegetable Shortening - 14 creme de menthe thin candies, chopped
Instructions
- HEAT oven to 325°F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
- BAKE 6 minutes. Cool.
- BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
- BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.
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