SEA SALT CARAMEL SWIRL CHEESECAKE BARS
A mouth-watering blend of sea salt caramel swirls with cream cheese come together in these delectable cheesecake bars.
Provided by HERSHEY'S Kitchens
Categories Trusted Brands: Recipes and Tips
Time 1h5m
Yield 24
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
- CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
- Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
- Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
- Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
- Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 18 g, Cholesterol 61.7 mg, Fat 17.9 g, Fiber 0.3 g, Protein 4.2 g, SaturatedFat 10.3 g, Sodium 206 mg, Sugar 9.6 g
MINT SWIRL BARS
My folks love these cake-like bars, so I always make them for the holidays. The chocolaty mint squares look simply scrumptious and taste even better.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a bowl, beat cream cheese, butter and sugar. Add 1 egg at a time, beating well after each addition. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Transfer half of the batter to another bowl; stir in nuts and chocolate. Spread into a greased 9-in. square baking pan., Stir peppermint extract and food coloring if desired into remaining batter. Spoon over chocolate layer; cut through batter with a knife to swirl. Bake at 350° until a toothpick inserted in center comes out clean, 15-20 minutes. Cool on a wire rack., In a saucepan, melt chocolate and butter. Remove from heat; stir in confectioners' sugar, vanilla and enough water to achieve glaze consistency. Pour over brownies and spread evenly. Cut into bars.
Nutrition Facts : Calories 119 calories, Fat 6g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 98mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
SUNNY'S EASY PB&J SWIRL BARS
Provided by Sunny Anderson
Categories dessert
Time 2h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
- In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
- Preheat the oven to 350 degrees F.
- Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
- Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
- Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.
PUMPKIN SWIRL BARS
These pumpkin bars are swirled with a cream cheese mixture to make a marbled effect and are so moist and delicious.
Provided by Marie
Categories Dessert
Time 50m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Combine pumpkin, 1 1/2 cups sugar, oil and 2 eggs, mixing until well blended.
- Combine dry ingredients and add to pumpkin mixture and blend well.
- Combine cream cheese with remaining sugar and egg until well blended.
- Spoon pumpkin mixture into greased and floured 15 x 10" jelly roll pan.
- Spoon cream cheese over pumpkin batter.
- Cut through batter with knife several times for marble effect.
- Bake at 350° for 25 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool and cut into squares.
Nutrition Facts : Calories 181.5, Fat 8.5, SaturatedFat 2.6, Cholesterol 33.7, Sodium 122.5, Carbohydrate 24.5, Fiber 0.5, Sugar 15.2, Protein 2.6
FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES
This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.
Provided by LMLSCA
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
- Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
- Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
- In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
- Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
- Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
- Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
- Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
- Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g
SWIRL SQUARES
Make and share this Swirl Squares recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 32m
Yield 36 squares, 36 serving(s)
Number Of Ingredients 10
Steps:
- Beat first 5 ingredients in large bowl until light and creamy.
- Combine flour, baking soda and salt in small bowl. Add to margarine mixture. Stir until smooth.
- Add walnuts. Stir. Spread evenly in greased 9 x 9 inch pan.
- Scatter chips over top. Bake in 350F oven for 1 to 2 minutes until chips are very soft. Remove from oven. Swirl knife through batter to create marble effect. Return to oven. Bake for about 20 minutes until firm and wooden pick inserted in centre comes out clean.
- Let stand in pan on wire rack until cool.
- Cuts into 36 squares.
Nutrition Facts : Calories 88.8, Fat 5.2, SaturatedFat 1.4, Cholesterol 5.9, Sodium 83.1, Carbohydrate 10.6, Fiber 0.5, Sugar 6.9, Protein 1.1
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