Monday, March 16, 2015

Chocolate Chip Toffee Cheesecake Bars

Wow! Long name, but 100% amazing. This is one of my very favorite desserts to make. I made it last year for my own birthday and we had my family over to cook out. Mothers day is usually the week after my birthday, and I asked my mother-in-law & sister-in-law what I could bring for Mother's Day and they said more cheesecake bars!! So we ate this dessert two weeks in a row, and have had it several times since then. I made it this weekend for my family's St. Patrick's Day party, and colored the cheesecake part green. I initially found this recipe from Joyously Domestic via Pinterest, and have adapted it a bit to make it my own. Here's how I made it:


Cheesecake mixture: 
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1 8-oz. cream cheese, room temperature
*I also like to use parchment paper for this recipe. 

Cookie portion: 

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
3/4 teaspoon salt
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2/3 cup milk chocolate chips 

2/3 cup Heath Toffee bits

Green food coloring if you're making these for St. Patrick's Day

To start, preheat oven to 385 degrees. Mix together the butter, granulated sugar, brown sugar, salt and vanilla.  I used my KitchenAid Mixer for this, and it save me a lot of work. next dump in your egg and mix thouroughly, then stir in your flour and baking soda. Last, dump in your chocolate chips and toffee pieces. 

Divide mixture in half. Line a 13x9 pan with parchment paper, and spray with cooking spray. Then spread half of the mixture into the pan. I use my handss to do this.  Set aside.

For the cheesecake portion, microwave your cream cheese for 1 minute on 50% power, then put in mixing bowl and mix together the cream cheese and white sugar until fully blended. I used my mixer again for this part  Beat in the egg and vanilla.  Mix until smooth. Stir in a couple drops food coloring if you want to color your cheesecake filling.  I

Pour the cheesecake mixture over your cookie dough, and make sure your cookie is mostly all covered with the cheesecake filling. Then, use your hands and flatten out your remaining cookie on top. I did this by grabbing handfuls at a time, flattening htem out into circles and laying them on top. It's okay if some of your cheesecake is exposed. You want to have the cheesecake mostly covered with cookie, but it doesn't have to be 100%.

Bake for 25 - 35 minutes or until the bars are cooked through and your cookie is light brown. 

Once your cheesecake bars are cooled, remove the parchment paper and place your cookie back in the 13x9 pan. Cut into squares. Store refrigerated. 

Normally the filling is white, but this time I colored it green in honor of St. Patty's Day!

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