| Level: | Intermediate |
| Total: | 8 hr 25 min |
| Active: | 1 hr 5 min |
| Yield: | 36 cookie bars |
| Level: | Intermediate |
| Total: | 8 hr 25 min |
| Active: | 1 hr 5 min |
| Yield: | 36 cookie bars |
Ingredients
- Two 17.5-ounce pouches sugar cookie mix (plus required ingredients)
- 2 tablespoons red gel food coloring, such as Americolor Super Red
- Six 8-ounce blocks cream cheese, at room temperature
- 1/2 cup confectioners’ sugar
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine salt
- Broken Glass Caramel, recipe follows
- Raspberry Blood Sauce, recipe follows
- 1 1/2 cups granulated sugar
- 1/4 cup light corn syrup
- One 13-ounce jar raspberry preserves
Instructions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper, leaving excess paper on both ends to use as handles later on.
- In a large mixing bowl, prepare the sugar cookie mixes according to the package instructions. Stir the food coloring into the cookie dough to create a bright red dough. Press the dough into an even layer in the prepared baking sheet. Bake until crispy around the edges, about 20 minutes. Allow to cool completely.
- Meanwhile, prepare the cheesecake layer. Put the cream cheese in the bowl of a stand mixer. Using the beater attachment, whip the cream cheese on medium speed until light and fluffy, about 2 minutes. Add the confectioners’ sugar, honey, vanilla and salt. Whip on high speed for 1 minute more to incorporate the ingredients.
- Spread the cheesecake mixture over the cooled cookie layer. Use an offset spatula to make the top of the cheesecake very smooth. Tap the baking sheet against the counter several times to remove any air bubbles. Put the baking sheet in the refrigerator to chill the cheesecake until firm, at least 6 hours.
- Lift the cheesecake out of the baking sheet, using the excess parchment paper as handles. Cut the bars into jagged triangles of various sizes (see Cook’s Note) and place on a serving platter. Decorate the bars with pieces of Broken Glass Caramel and Raspberry Blood Sauce.
- Line a baking sheet with a silicone mat.
- Attach a candy thermometer to a heavy-bottomed pot. Pour the granulated sugar, light corn syrup and 3/4 cup water into the pot and place over medium heat. Cook, stirring occasionally, until the sugar is dissolved. Bring to a simmer and simmer until the mixture reaches 300 degrees F, about 40 minutes. Immediately pour the caramel onto the prepared baking sheet. Allow the caramel to cool until set, about 20 minutes.
- Break the caramel into pieces to resemble shards of broken glass.
- Put the preserves into a small saucepot over medium heat. Heat until the preserves melt into a thin syrup, about 3 minutes. Strain the syrup with a fine-mesh sieve; discard any seeds and pulp. The strained syrup is ready to be used as a “bloody” sauce for dessert. Store in an airtight container, refrigerated, for up to 3 weeks.
Nutrition Facts
| Serving Size | 1 of 36 servings |
| Calories | 348 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 0 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 223 mg |
| Serving Size | 1 of 36 servings |
| Calories | 348 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 0 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 42 mg |
| Sodium | 223 mg |
Reviews
What size pan do you use for these? I saw the show but can’t remember!
I had to make the cookie dough from scratch bc I was making it for my coworkers n one of them is allergic to nuts so I added extra vanilla but when it came to baking 20 min was way too much bc it was starting to get burt n I didn’t want that
Loved it! Made the sugar cookie layer myself and added a touch more of powered sugar to the cheesecake layer. I thought it needed a bit more sweetness.
Made the glass candy last night and it came out fantastic. But you have to stir and watch at all times. I put tiny samples on my mat to test quickly so that helped me. But the whole pot was bubbling so I knew it was done. You must keep stirring or it will burn fast. After pouring out the liquid on my mat I added a drop or two of blue coloring on top of the hot glass and quickly swirled on top of the glass fast and let it set. Covered the glass with half my very large mat and broke glass lightly. Be careful of the itty bitty pieces they are sharp. At the end of cooking before pouring it into the mat I added a lemon flavoring . This glass candy is very sharp so not for young children. Overall a hit in my house !
My “glass” burned before reaching 300° though the heat was on low? Was also cooking it for longer than 40 min. Never reached 300°
What did I do wrong?
If you want it to be red, try to find the dye she mentions. Gel red dye doesn’t make it a true red in color.
The cream cheese topping isn’t very sweet. I’m hoping combined with the sugar cookie crust it helps sweetens it.
The broken glass turns yellow as the temp gets closer to 300 degrees. As I watched her video, I noticed hers turned yellow too.
Instead of parchment paper use non-stick aluminum foil.
The cream cheese topping isn’t very sweet. I’m hoping combined with the sugar cookie crust it helps sweetens it.
The broken glass turns yellow as the temp gets closer to 300 degrees. As I watched her video, I noticed hers turned yellow too.
Instead of parchment paper use non-stick aluminum foil.
If you do not have a silicone mat, would parchament paper work for the glass candy??
The episode showed the caramel at closer to 310. And in all honesty homemade doughy sugar cookies would probably be best. I plan on making these this weekend for our Halloween Bash. Fingers crossed.
My cookie crust is very crunchy cookie. Package has a drop and rollled recipe for cokies which do I use? also the glass didnt harden and I used thermometer to 300 video says 1 cup water which differs from above. Help Trisha!