Prep Time 15 min
Cook Time 31 Min
Servings 1 1/2
Difficulty Moderate

Ingredients

  • 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
  • 1/2 cup butter, melted
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 tsp. peppermint extract
  • 1/2 cup semi-sweet chocolate chips
  • 2 tsps. Crisco® All-Vegetable Shortening
  • 2 tsps. Crisco® Baking Sticks All-Vegetable Shortening
  • 14 creme de menthe thin candies, chopped

Directions

  • Step 1

    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.

  • Step 2

    BAKE 6 minutes. Cool.

  • Step 3

    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.

  • Step 4

    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.

Serving size
(1 bar, 1/18 of recipe)

  • Calories 290
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 55mg
  • Sodium 200mg
  • Potassium 0mg
  • Total Carbohydrates 30g
  • Dietary Fiber 1g
  • Sugars 24g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet