Chocolate Cream Cheese Bars Recipes

SOFT-BAKED CHOCOLATE CHIP-CREAM CHEESE COOKIE BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
• In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Store in airtight container.

MINTY CHOCOLATE CREAM CHEESE BARS

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, butter, extracts and 2 eggs until blended. Spread into a greased 13x9-in. baking pan. Sprinkle with 3/4 cup baking chips., In a small bowl, beat cream cheese and confectioners' sugar until smooth. Add remaining eggs; beat on low speed just until blended. Pour over chocolate layer, spreading evenly; sprinkle with remaining baking chips., Bake 30-35 minutes or until edges begin to brown. Cool in pan on a wire rack. Cut into bars. Refrigerate leftovers.

CREAM CHEESE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 15 x 10 inch sheet pan.
• Mix together cake mix, butter or margarine, and 1 egg. Press mixture into pan.
• In a small bowl, mix together cream cheese, 2 eggs, and confectioners' sugar. Pour mixture on top of cake mixture.
• Bake for 15 minutes. Reduce temperature to 300 degrees F (150 degrees C), and bake for 30 to 35 minutes. Cool, and cut into squares.

CHOCOLATE CHIP CHEESE BARS

Steps:

• Cut cookie dough in half. For crust, press half of the dough onto the bottom of a greased 8-in. square baking pan. , In a large bowl, beat the cream cheese, sugar and egg until smooth. Spread over crust. Crumble remaining dough over top. , Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS

Steps:

• Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
• Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
• In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
• In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
• Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

CHOCOLATE CREAM CHEESE BARS

Steps:

• For the first layer, In a large bowl, cream together butter and sugar.
• Add eggs, chocolate, vanilla and blend well.
• Combine flour and baking powder, then stir into chocolate mixture.
• Fold in chopped pecans, then pour mixture into a greased 9x13 pan.
• For the second layer, In another bowl cream together cream cheese and butter.
• Beat in sugar, egg, vanilla and flour until well blended, then fold in pecans and spread over first layer. Then sprinkle with chocolate chips.
• Bake at 350' for about 20-25 minutes or until edges pull away from the pan.
• Remove from oven and sprinkle with marshmallows and bake 1-2 minutes longer or until they puff up. Remove from oven and if need be, spread out marshmallows so the layer is even (Work quickly!).
• Cool completely.
• Third Layer:.
• In a heavy saucepan, combine butter, 2 oz. of cream cheese, milk and chocolate square.
• Simmer over low heat, stirring constantly until smooth.
• Transfer to a mixing bowl, add powdered sugar and vanilla, beat until smooth.
• When cooled slightly, Spread over bars and refrigerate until set. Then cut into squares and serve. Store in refrigerator.

CHEESECAKE-CHOCOLATE PUDDING BARS

Steps:

• Heat oven to 350 degrees. Prepare the crust: In a large bowl, combine the flour, pecans, salt and melted butter; mix with a fork until everything is evenly moistened. Tip the mixture into an 8-by-8-inch baking dish and spread into an even layer. Press the mixture into a flat, even layer using your fingertips. Bake until dry and golden, about 25 minutes. Set aside to cool.
• While the crust cools, prepare the cheesecake layer: In a large bowl with an electric mixer on medium, beat the cream cheese and confectioners' sugar until fluffy and smooth, about 2 minutes. Beat in the vanilla. In a separate bowl, beat the heavy cream with an electric mixer on medium until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Spread evenly over the prepared crust. Cover and refrigerate until firm, about 1 1/2 hours.
• Prepare the pudding: Set the chopped chocolate and butter in a medium bowl. Place a fine-mesh sieve over the bowl and set aside. In a medium saucepan, whisk together the sugar, cocoa powder, cornstarch and salt. Add the milk, little by little, while whisking to incorporate it fully. Whisk in the egg yolks.
• Heat the mixture over medium, whisking constantly, until it has thickened and just come to a low boil. Continue to cook the pudding, whisking, for another minute, then immediately pour it into the sieve, pushing it through with a small spatula. Let the pudding stand for 1 minute, then whisk it with the butter and chocolate until smooth. Refrigerate until cool, about 1 hour. (To speed up the process, spread the pudding into an even layer on a rimmed baking sheet. Stir often until the pudding has cooled, about 10 minutes.)
• Whisk to remove any lumps that may have formed while cooling. Dollop the cold pudding over the top of the cheesecake. Carefully spread the pudding out into an even layer. Cover and chill until set, at least 4 hours and up to overnight.
• Whip the remaining heavy cream and confectioners' sugar to stiff peaks. Spread on top of the pudding. Garnish with chocolate shavings and cut into squares to serve.

CHOCOLATE CHIP CREAM CHEESE BARS

Steps:

• Mix all filling ingredients till smooth.
• Preheat oven to 350 degrees.
• In a 9 x 13 pan take one or half of the log and push into pan until bottom is covered.
• Add the filling spreading evenly over cookie dough.
• Then with a little bit of flour take small 1 in pieces and flatten dough in hands and place on top of filling.
• You dont have to cover the whole top leaving spaces to make marble effect.
• Put in oven and bake for 30-35 minutes or until knife comes out clean.
• Cool before cutting or eating.
• Refrigerate and keep unused portions covered in fridge to prevent spoilage.

CREAMY CHOCOLATE BARS

Steps:

• Place 15 graham squares on bottom of 13x9-inch pan, cutting as necessary to fit.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 1 cup milk until well blended. Add remaining milk and dry pudding mixes; beat on low speed 2 min. Gently stir in COOL WHIP.
• Spread half the pudding mixture onto bottom of prepared pan; top with remaining graham squares and pudding mixture.
• Refrigerate 4 hours. Top with raspberries just before serving.