Chocolate Haystack Cream Cheese Squares Sugar Rush 7 Recipes

CREAM CHEESE SQUARES

Steps:

• Mix together brown sugar, nuts and cake mix. Stir in melted butter and mix until crumbly.
• Reserve 1 1/4 cup of mixture for topping. Press remainder into the bottom of a well greased or parchment lined 13 x 9 inch pan. Bake 8-10 minutes at 350 degrees. Do not over bake.
• To prepare filling, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Pour over baked crust.
• Top with reserved crumbs. Bake 25 minutes at 350 degrees. Cool completely before cutting into squares.
• Dust lightly with powdered sugar if desired. Store in refrigerator.
• This is another recipe from my Grandma's collection, I've had it forever.

CHOCOLATE-MARSHMALLOW HAYSTACKS

Steps:

• Beat cream cheese and milk in large bowl with mixer until blended. Gradually beat in sugar. Add chocolate and vanilla; mix well. Gently stir in marshmallows.
• Place coconut in shallow dish. Drop rounded teaspoonfuls of cream cheese mixture, in small batches, into coconut; toss to evenly coat. Place in single layer on baking sheet.
• Refrigerate several hours or until firm.

CHOCOLATE HAYSTACK CREAM CHEESE SQUARES

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.

CHOCOLATE CHIP CREAM CHEESE BARS

Steps:

• Preheat oven to 350°. Combine cake mix, oil and egg; mix until blended. Reserve 1 cup mixture for topping. Press remaining mixture into a 13x9-in. baking pan coated with cooking spray. Bake until set, 10-12 minutes., For filling, beat cream cheese and sugar until smooth. Beat in egg. Spread over crust. Sprinkle with chocolate chips and reserved topping., Bake until set, 18-20 minutes. Cool on a wire rack. Cut into bars. Store in refrigerator.

EASY CHOCOLATE HAYSTACKS

Steps:

• Line a baking sheet with waxed paper.
• Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
• Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.

HAYSTACKS I

Steps:

• In a saucepan bring sugar, cocoa, milk and butter or margarine to a boil. Remove from heat.
• Stir in oats, coconut, nuts and salt. Drop quickly from teaspoon on wax paper. Let cool.

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.

CREAM CHEESE CHOCOLATE SQUARES

Steps:

• microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
• Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
• Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
• Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
• cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
• The review reminded me that I do double my chocolate topping. It just makes it that much better!