Double Chocolate Cream Cheese Swirl Bars Recipes

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DOUBLE CHOCOLATE SWIRL POPS



Double Chocolate Swirl Pops image

Look out fudge pops, there's a new icy treat in town and it's doubly delicious. White and dark chocolate swirl together for an indulgent new twist on the classic fudge pop. See All 12 Pops of Summer

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h35m

Yield 9

Number Of Ingredients 6

4 oz white chocolate baking bars or squares, finely chopped
1 cup half-and-half
1 container (6 oz) Yoplait® Original yogurt French vanilla
1 cup semisweet chocolate chips
1 cup half-and-half
1 container (6 oz) Yoplait® Original yogurt French vanilla

Steps:

  • In 2-quart saucepan, heat white chocolate and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. Pour mixture into medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate.
  • In same saucepan, heat semisweet chocolate chips and 1 cup half-and-half over medium-low heat, stirring with whisk, until melted and smooth. If necessary, pour mixture through a fine mesh strainer into another medium bowl. Beat in 1 container yogurt with whisk. Cover and refrigerate both yogurt mixtures 1 hour.
  • Alternately spoon both yogurt mixtures, 1 tablespoon at a time, into 9 (5-oz) paper cups. Use a knife or craft stick to gently swirl mixtures together. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

Nutrition Facts : Calories 270, Carbohydrate 27 g, Cholesterol 25 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Pop, Sodium 55 mg, Sugar 24 g, TransFat 0 g

DOUBLE CHOCOLATE BARS



Double Chocolate Bars image

"A friend brought these fudgy bars a few years ago to tempt me with yet another chocolate treat," notes Nancy Clark of Zeigler, Illinois. "They are simple to make...and cleanup is a breeze! They're very rich, though, so be sure to cut them into bite-size pieces."

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 4 dozen.

Number Of Ingredients 4

1 package (15-1/2 ounces) Oreo cookies, crushed
3/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
1 package (10 ounces) miniature semisweet chocolate chips, divided

Steps:

  • Combine cookie crumbs and butter; pat onto the bottom of an ungreased 13-in. x 9-in. baking pan. , In a microwave, heat milk and 1 cup chocolate chips; stir until smooth. Pour over crust. Sprinkle with remaining chips., Bake at 350° for 10-12 minutes or until chips begin to melt but do not lose their shape. Cool on a wire rack.

Nutrition Facts : Calories 132 calories, Fat 8g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 83mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

MARBLED CHOCOLATE CHEESECAKE BARS



Marbled Chocolate Cheesecake Bars image

I learned to bake and cook from my mother. I grew up in a family of 12 and we all had chores to do - mine was to help prepare the meals. The more I cooked, the more I enjoyed it. Now it's my favorite hobby.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 6 dozen.

Number Of Ingredients 15

3/4 cup water
1/2 cup butter
1-1/2 ounces unsweetened chocolate
2 cups all-purpose flour
1-1/2 cups packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream
CREAM CHEESE MIXTURE:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 large egg, beaten
1 tablespoon vanilla extract
1 cup semisweet chocolate chips

Steps:

  • In a small saucepan, combine the water, butter and chocolate; cook and stir over low heat until smooth. Cool. , In a large bowl, combine the flour, brown sugar, baking soda and salt. Add eggs and sour cream; beat on low speed just until combined. Stir in chocolate mixture until smooth. , In another bowl, beat the cream cheese, sugar, egg and vanilla; set aside. Spread chocolate batter into a greased 15x10x1-in. baking pan. Drop cream cheese mixture by tablespoonfuls over batter; cut through the batter with a knife to swirl. Sprinkle with chocolate chips. , Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CREAM CHEESE SWIRL BLONDIES



Cream Cheese Swirl Blondies image

Velvety, delicately tart cream cheese blends well with cakey, sugary blondie batter. The resulting bars are remarkably rich and highly habit-forming.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 9

11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature, plus more for pan
1 2/3 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 cup packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
6 ounces cream cheese, room temperature
1/4 cup sugar

Steps:

  • Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  • Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
  • Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
  • Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.
  • Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.
  • Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

CHOCOLATE CREAM CHEESE BARS



Chocolate Cream Cheese Bars image

Deliver big flavor in an easy 15-minute prep bar that marries chocolate and cream cheese.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 6

1 pouch Betty Crocker™ double chocolate chunk cookie mix
Oil, water and egg called for on cookie mix pouch
1 package (3-oz) cream cheese, softened
2 tablespoons sugar
1/2 cup semi-sweet chocolate chips
2 teaspoons oil

Steps:

  • Make cookie dough as directed on package. Spread into ungreased 9-inch square pan.
  • Beat cream cheese and sugar until smooth; drop about 9 spoonfuls on top of dough in pan. Pull knife through filling and batter in wide curves to swirl. Bake at 350°F 23 to 25 minutes. Cool about 30 minutes.
  • Mix chocolate chips and oil in resealable freezer plastic bag; seal. Microwave chocolate on High, 30 to 45 seconds, squeezing chocolate in bag every 15 seconds until smooth. Cut 1/4-inch tip from corner of bag; drizzle chocolate over bars.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 160 mg, Sugar 19 g, TransFat 0 g

DOUBLE CHOCOLATE RASPBERRY CHEESECAKE BARS



Double Chocolate Raspberry Cheesecake Bars image

Adapted from "Homemade for the Holidays." This version is unique in that it calls for crushed chocolate cookies as the base. If you like, serve these garnished with some fresh raspberries on top and a sprig of mint. These are rich and so addicting. They are a rather flat - they will be tall and puffy when they come out of the oven, with oozing craters of jam. However, when cooled they wil only be about 1/2"-1" tall - this is normal.

Provided by HeatherFeather

Categories     Cheesecake

Time 1h15m

Yield 16-32 serving(s)

Number Of Ingredients 9

1/2 cup unsalted butter, melted
32 crisp chocolate cookies, finely crushed (2" in diameter)
1/4 cup granulated sugar
24 ounces neufchatel cheese or 24 ounces cream cheese, softened
3 large eggs
1/2 cup light sour cream or 1/2 cup sour cream
1 teaspoon vanilla extract
2 ounces semisweet chocolate, melted,cooled slightly
2/3 cup raspberry jam

Steps:

  • Preheat oven to 325°F.
  • Combine butter and crushed cookies for crust and press into the bottom only of a lightly greased 9x13" pan.
  • Bake 10-12 minutes or until crust is set.
  • Meanwhile,using a mixer, combine sugar and cream cheese until very smooth& fluffy, scraping sides of bowl as needed, 3-4 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Add sour cream and vanilla and beat another 1-2 minutes, scraping bowl again as needed, until mixed.
  • Measure out 1 cup of the filling and add melted chocolate, stirring well until blended.
  • Pour remaining white batter onto crust.
  • Drop spoonfuls of the chocolate batter all over the surface of the white batter layer randomly.
  • Heat jam in microwave just until warm, about 30-60 seconds; drop spoonfuls of jam over the batter randomly.
  • Hold a dinner knife vertically and pull through batter in a zig zag pattern from one end of the pan to the other to create a somewhat marbled appearance (without overswirling).
  • Bake 50-55 minutes or until center of cheesecake jiggles slightly when pan is gently shaken; DO NOT OVERBAKE or it will dry out.
  • Cool in pan on wire rack completely (it may crack a bit on top as it cools- this is normal).
  • Once cooled to room temperature, cover and chill up to 1 day.
  • Cut into 16 large squares (or 32 small ones) and serve garnished as desired; keep leftovers chilled.

Nutrition Facts : Calories 304.6, Fat 21, SaturatedFat 12.4, Cholesterol 90, Sodium 263.4, Carbohydrate 23.9, Fiber 1.1, Sugar 13.3, Protein 7

DOUBLE CHOCOLATE CREAM CHEESE SWIRL BARS



Double Chocolate Cream Cheese Swirl Bars image

Make and share this Double Chocolate Cream Cheese Swirl Bars recipe from Food.com.

Provided by OceanIvy

Categories     Bar Cookie

Time 40m

Yield 36 bars

Number Of Ingredients 13

1/2 cup margarine
3/4 cup water
1 1/2 ounces unsweetened chocolate
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, beaten
1/2 cup sour cream
8 ounces cream cheese, softened
1/3 cup sugar
1 large egg
1 (6 ounce) package semi-sweet chocolate chips

Steps:

  • Preheat oven to 375°.
  • Combine margarine, water and unsweetened chocolate in saucepan, bringing mixture to a boil.
  • Remove from heat and stir in flour, 2 cups sugar, baking soda and salt.
  • Add 2 eggs and sour cream; mix well.
  • Pour into a greased & floured 15x10-inch jellyroll pan.
  • Combine cream cheese and 1/3 cup sugar; blend in egg. Mix well.
  • Spoon over the chocolate batter. Then cut through with a knife creating a marbled effect.
  • Sprinkle chocolate chips.
  • Bake 25-30 minutes or until toothpick in center comes out clean.
  • Let cool before cutting into bars.

Nutrition Facts : Calories 161.5, Fat 7.9, SaturatedFat 3.6, Cholesterol 26, Sodium 124, Carbohydrate 22, Fiber 0.7, Sugar 15.6, Protein 2.2

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