Chocolate Pecan Pie Bars

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

This is a Kraft recipe and by far my most requested recipe. I am here to tell you that not everything you make needs to be cute. Some of the best desserts I've ever had have not been camera worthy, so don't judge this recipe by the picture.

Chocolate Pecan Pie Bars

1 cup  butter, softened

2 cups  flour

2 cups  sugar, divided

1/4 tsp.  salt

1-1/2 cups  light corn syrup

8 oz. BAKER'S Semi-Sweet Chocolate, divided

4 eggs at room temperature

2 tsp.  vanilla

2-1/2 cups  chopped pecans

 

Heat oven to 350ºF.
Beat butter, flour, 1/2 cup sugar and salt with mixer until mixture resembles coarse crumbs. Press onto bottom of 15x10x1-inch pan sprayed with cooking spray. Bake 20 min. or until lightly browned.
Meanwhile, microwave corn syrup and 6 oz. chocolate in large microwaveable bowl for 2-1/2 min. or until chocolate is almost melted, stirring after 1-1/2 min.; stir until completely melted. Add remaining sugar, eggs and vanilla; mix well. Stir in nuts.
Pour chocolate mixture over warm crust; spread to evenly cover crust. Bake 35 min. or until filling is firm around edges but still slightly soft in center. Cool completely.
Melt remaining chocolate as directed on package; drizzle over dessert. Let stand until chocolate is firm. 

 

Chocolate Chip Cheesecake Bars

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

I've been making this recipe for years. I cannot remember where I got it from, but it is awesome! It's all the deliciousness of cheesecake without the pains of a a spring form pan.

Chocolate Chip Cheesecake Bars

1 cup all purpose flour
1/3 cup packed light brown sugar
1/4 cup butter, softened
3- 8 oz. pkg cream cheese
3/4 cup sugar
3 large eggs
1/3 cup sour cream
1 tsp vanilla
12 oz pkg mini chocolate chips, divided

Beat first three ingredients at medium speed until well blended and crumbly. If the mixture looks too dry, just add a bit more butter. Pat into a lightly greased 9x13 inch pan. Bake at 350 for 13-15 minutes.

Beat cream cheese until smooth and creamy. Gradually add sugar and beat until well blended. Add eggs one at a time, beating on low speed until eggs are just blended.
Add sour cream, vanilla and 1 1/2 cups chocolate chips, beating until just blended. Pour over baked crust.
Bake at 350 for 25 minuted.
Cool completely
Melt remaining chips and drizzle over the cooled bars.
Chill 4 hours before serving.

Chocolate Chip Cheesecake Sandwich

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

These cookie sandwiches are a combo of cookie and cheesecake. Both of which I love. These are easy and really good for a barbecue. With Summer rapidly approaching I thought it was the perfect time to break out this recipe:

Chocolate Chip Cheesecake Sandwich

4 oz cream cheese, softened
2 Tbs sugar
1 cup cool-whip, thawed
20 chocolate chip cookies
1 bag chocolate chip cookies

Beat cream cheese and sugar with mixer until well blended. Stir in cool-whip. Cover bottom (flat side)  of 10 cookies with about 2 Tbs of cool-whip mixture. Top with second cookie. Dip half of each cookie sandwich in chocolate and gently shake off excess chocolate. Place in single layer in airtight container. Freeze for three hours and serve.

Original Post Kraft

Red Velvet Cheesecake Brownies

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Red Velvet. Cheesecake. Brownies. Putting these three things together couldn't be a bad thing. It turned out that it was a pretty spectacular thing. I saw these on http://bakingbites.com/2010/12/red-velvet-cheesecake-brownies/ . Below is my slightly adapted version. I think these would be perfect for Valentine's Day since they have that beautiful red color. But let's face it, they'd be good for any occasion really.

Red Velvet Cheesecake Brownies

Yield: 16 large brownies or 24 smaller brownies

 

1/2 cup unsalted butter
2-oz semi-sweet or dark chocolate, coarsely chopped
1 cup sugar
2 large eggs
1- 1/2 tsp vanilla extract
1 1/2 teaspoon red food coloring
2/3 cup all purpose flour
1/4 teaspoon salt
8-oz cream cheese, softened- go ahead and use a name brand- it really does make a difference
1/3 cup sugar
1 large egg
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 8 inch baking pan. Put a long piece of tin foil or parchment paper in the bottom of the pan, lettingit extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Spray the parchment or foil.
In a small bowl, melt butter and chocolate together. I microwave it at 30 second intervals in the microwave. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let the brownies cool completely before removing from pan. Enjoy! 

 

Turtle Cheesecake

I have put off making this cheesecake for two years. A family member requested it and I was honestly just afraid to make it. If it failed, it would be a very expensive fail. After a lot of looking and compairing I found this recipe at http://easybaked.net/2011/04/21/turtle-cheesecake/ . So many people raved about it that I had to try it. I tweaked just a few things, because I don't think I have ever bought margarine. I used regular, salted butter and added a few more caramels. Below is the slightly adapted recipe.

Turtle Cheesecake

Crust:

9 oz. chocolate wafer cookies 
1/4 c. butter (melted)

Cheesecake:
2 (8oz.) packages of Cream Cheese (softened)
1/2c. sugar
3 large eggs
2 c. white chocolate chips (melted)
1 c. heavy whipping cream
2 Tbs. butter (melted)
 3 tsp. vanilla

Caramel Topping:
36 Kraft caramels (unwrapped)
1/2c. butter (softened)
1 can (14oz.) sweetened condensed milk

Chocolate Topping:
1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips
About 25 pecan halves
 

Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Spring form Pan. I use a food processor to get a fine blend. If the crumbs are too chunky, it's hard to pat in the pan. If you don't have a food processor, just use a sturdy zip-lock bag and a rolling pin. Just get ready to use those muscles! Do not use a cheap bag! It will bust and there will be little crumbs everywhere.

 Beat softened cream cheese with sugar until smooth.

Add eggs one at a time, beating in between each one.

Add remaining cheesecake ingredients, beating until smooth.

Pour into crust and allow to sit at room temp for 30 minutes.
 
Preheat oven to 325 degrees

Place on a cookie sheet and bake for 60 minutes

Turn off oven, open oven door a little and allow to sit for another 30 minutes. If it has a crack, that's ok. It will soon be covered with one of the most delicious caramel sauces I have ever tasted.

Remove from oven and run knife around edge of pan.  Remove edge of pan.

Allow to come to room temperature (make toppings during this time)

To make the caramel sauce, put the caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)

To make the chocolate sauce:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.

After 5 minutes, stir until smooth.

Pour caramel over top of cheesecake, smoothing to edges. Reserve some of the caramel and set aside. 

Refrigerate about 10 minutes.

Pour chocolate over caramel and smooth into a center circle. 

Place pecan halves on top and drizzle with any extra caramel you have. I put mine in a squirt bottle to drizzle. I used to dip my fork and fling it. I'd have caramel all over me, the walls. You get the picture. This makes it so much easier and you get more even lines.

Refrigerate the cheesecake overnight before serving for best consistency. If it gets soft, it is difficult to slice. Remove bottom part of pan when cake is chilled if you'd like. I just serve mine on the pan because I'm not risking tearing up this little beauty.

 Make this cheesecake! I promise you won't regret it. I think the key here is patience. Making a cheesecake is time consuming, but oh so worth it.

I have put off making this cheesecake for two years. A family member requested it and I was honestly just afraid to make it. If it failed, it would be a very expensive fail. After a lot of looking and compairing I found this recipe at http://easybaked.net/2011/04/21/turtle-cheesecake/ . So many people raved about it that I had to try it. I tweaked just a few things, because I don't think I have ever bought margarine. I used regular, salted butter and added a few more caramels. Below is the slightly adapted recipe.

Turtle Cheesecake

Crust:

9 oz. chocolate wafer cookies 
1/4 c. butter (melted)

Cheesecake:
2 (8oz.) packages of Cream Cheese (softened)
1/2c. sugar
3 large eggs
2 c. white chocolate chips (melted)
1 c. heavy whipping cream
2 Tbs. butter (melted)
 3 tsp. vanilla

Caramel Topping:
36 Kraft caramels (unwrapped)
1/2c. butter (softened)
1 can (14oz.) sweetened condensed milk

Chocolate Topping:
1/4c. heavy whipping cream
1/2c. semi-sweet chocolate chips
About 25 pecan halves
 

Crush cookies into fine crumbs and add melted margarine.  Combine well and press into the bottom of a 9-Inch Spring form Pan. I use a food processor to get a fine blend. If the crumbs are too chunky, it's hard to pat in the pan. If you don't have a food processor, just use a sturdy zip-lock bag and a rolling pin. Just get ready to use those muscles! Do not use a cheap bag! It will bust and there will be little crumbs everywhere.

 Beat softened cream cheese with sugar until smooth.

Add eggs one at a time, beating in between each one.

Add remaining cheesecake ingredients, beating until smooth.

Pour into crust and allow to sit at room temp for 30 minutes.
 
Preheat oven to 325 degrees

Place on a cookie sheet and bake for 60 minutes

Turn off oven, open oven door a little and allow to sit for another 30 minutes. If it has a crack, that's ok. It will soon be covered with one of the most delicious caramel sauces I have ever tasted.

Remove from oven and run knife around edge of pan.  Remove edge of pan.

Allow to come to room temperature (make toppings during this time)

To make the caramel sauce, put the caramels, condensed milk and margarine into a saucepan and melt over medium heat, stirring constantly until smooth (6-8 minutes)

To make the chocolate sauce:  Put whipping cream into saucepan and heat just until bubbling at edges.  Turn heat off, add chocolate chips, cover and allow to sit for 5 minutes.

After 5 minutes, stir until smooth.

Pour caramel over top of cheesecake, smoothing to edges. Reserve some of the caramel and set aside. 

Refrigerate about 10 minutes.

Pour chocolate over caramel and smooth into a center circle. 

Place pecan halves on top and drizzle with any extra caramel you have. I put mine in a squirt bottle to drizzle. I used to dip my fork and fling it. I'd have caramel all over me, the walls. You get the picture. This makes it so much easier and you get more even lines.

Refrigerate the cheesecake overnight before serving for best consistency. If it gets soft, it is difficult to slice. Remove bottom part of pan when cake is chilled if you'd like. I just serve mine on the pan because I'm not risking tearing up this little beauty.

 Make this cheesecake! I promise you won't regret it. I think the key here is patience. Making a cheesecake is time consuming, but oh so worth it.