Chocolate Cheese Layered Bars Recipes

CHOCOLATE CHEESE LAYERED BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Beat in chocolate and vanilla until well blended. Combine flour and baking powder; stir into chocolate mixture. Fold in pecans. Pour into a greased 13-in. x 9-in. baking pan. , In another large bowl, combine cream cheese and butter. Beat in the sugar, egg, flour and vanilla until well combined. Fold in pecans. Spread over the chocolate layer; sprinkle with chips. , Bake at 350° for 20-25 minutes or until edges pull away from sides of pan. Sprinkle with marshmallow; bake 2 minutes longer or until puffed. Spread evenly over cream cheese layer. Cool on a wire rack., In a large saucepan, combine first four topping ingredients. Cook and stir over low heat until smooth. Transfer to a large bowl. Add the confectioners' sugar and vanilla; beat until smooth. Spread over cooled bars. Store in the refrigerator.

SEVEN LAYER BARS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Place butter in 13 x 9 inch pan and melt in oven. Swirl to coat bottom and sides with butter.
• Spread graham cracker crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Pour condensed milk over nuts. Sprinkle coconut over condensed milk.
• Bake until edges are golden brown, about 25 minutes. Let cool before cutting into bars.

TRIPLE-CHOCOLATE CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line a 13x9-in. pan with foil, letting ends extend up sides; grease foil. In a microwave, melt butter in a large microwave-safe bowl. Stir in sugar, cocoa and vanilla. Add egg; blend well. Add flour, baking powder and salt; stir just until combined. Spread as a thin layer in prepared pan. Bake until top appears dry, 6-8 minutes. , Meanwhile, in a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in cooled chocolate chips. Add beaten eggs; beat on low speed just until combined. Spread over brownie layer. Bake until filling is set, 25-30 minutes. Cool 10 minutes on a wire rack., For ganache, place chocolate chips in a small bowl. In a saucepan, bring cream just to a boil. Pour over chocolate; let stand 5 minutes. Stir with a whisk until smooth. Stir in vanilla; cool slightly, stirring occasionally. Pour over cheesecake layer; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Lifting with foil, remove brownies from pan. Cut into bars.

LAYERED CHOCOLATE CHEESE BARS

Steps:

• Heat oven to 350°F.
• Melt margarine in oven in 13X9 inch pan. Add graham cracker crumbs and 1/4 cup of the sugar; mix well. Press into pan. Bake for 10 minutes.
• Melt chocolate. Stir in remaining 1/2 cup sugar, cream cheese and egg. Spread over crust. Sprinkle with coconut and nuts; press lightly.
• Bake for 30 minutes. Cool; cut into bars.

CHOCOLATE FRUIT AND CHEESE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, combine the crumbs, flour, 1/2 cup of the sugar, cocoa, baking soda and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture. Press the remaining mixture into the prepared pan and set aside.
• In a medium bowl, beat the cream cheese, remaining 1/2 cup sugar, egg and vanilla together until smooth. Stir in the pie filling and spread over the top of the crust. Sprinkle with the remaining crumb mixture and gently pat down. Bake at 350 degrees F (175 degrees C) for 35 minutes.

CHOCOLATE-LAYERED NO-BAKE CHEESECAKE BARS

Steps:

• Line 13"x9" pan with foil, extending ends of foil over sides of pan to use later to lift out of pan.
• Mix graham crumbs, butter & 2 tablespoons sugar.
• Press firmly onto bottom of prepared pan, then refrigerate while preparing filling.
• Microwave 6 of the chocolate squares in microwaveable bowl on HIGH 1 minute, then stir until chocolate is completely melted.
• Set aside to cool slightly.
• With electric mixer on medium, beat cream cheese, 1/2 cup sugar & vanilla in large bowl until well blended.
• Gently stir in whipped topping.
• Pour half of batter into medium bowl, & stir into it the melted chocolate.
• Pour this mixture over crust, then cover that with the remaining plain batter.
• Melt remaining 2 chocolate squares as directed on package, then drizzle over batter.
• Refrigerate 3 hours or until firm.
• Using foil handles, remove cheesecake from pan, then cut into bars.
• Store tightly covered in refrigerator.