Chocolate Mint Cheesecake Bars
- Yield: 1 1/2 dozen bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 291
- Total Fat
- 18
- Saturated Fat
- 10
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 146
- Total: 46 min
- Prep: 15 min
- Cook: 31 min
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
- HEAT oven to 325 degrees 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.