Chocolate Mint Cheesecake Bars
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
- OR 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.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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