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Wednesday, September 17, 2014
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Martinsville Bulletin, Inc.
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Martinsville, Virginia 24115
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CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE BARS
Desserts
Contributed by:
Ingredients:
  • For crust:
  • 1 1/2 cups graham cracker crumbs
  • 5 TBS unsalted butter, melted
  • 2/3 cup miniature semisweet chocolate chips
  • For cookie dough:
  • 5 TBS unsalted butter, at room temperature
  • 1/3 cup packed light brown sugar
  • 3 TBS granulated sugar
  • 1/8 tsp. salt
  • 1 tsp. vanilla extract
  • 3/4 cup all-purpose flour
  • 1 cup semisweet chocolate chips
  • For filling:
  • 10 oz. cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp. vanilla extract
For crust:
1 1/2 cups graham cracker crumbs
5 TBS unsalted butter, melted
2/3 cup miniature semisweet chocolate chips
Preheat oven to 325 degrees.
Butter a 9-inch square pan and line with parchment paper, leaving enough to extend over the sides; butter the parchment paper.
Combine graham cracker crumbs and butter until crumbs are moistened; stir in chocolate chips.
Press crust mixture into bottom of pan and 1-inch up the sides. Bake for six minutes. Set pan on wire rack to cool.

For cookie dough:
5 TBS unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 TBS granulated sugar
1/8 tsp. salt
1 tsp. vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
Using an electric mixer, mix butter, brown sugar, sugar, salt and vanilla extract on medium speed until smooth. Decrease mixer speed to low and add flour. Mix just until incorporated. Stir in chocolate chips; set aside.

For filling:
10 oz. cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 tsp. vanilla extract
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended.
Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling.
Bake about 30 minutes until set; transfer to wire rack.
Drizzle with 1/3 cup melted semisweet chocolate chips (1/2 tablespoon butter may be added to make the chocolate smooth).
Cool bars in pan completely (about one hour). Using edges of the parchment paper, remove the bars from pan and slice.

Source: bakeorbreak.com

(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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