| Total: | 46 min |
| Prep: | 15 min |
| Cook: | 31 min |
| Yield: | 1 1/2 dozen bars |
Ingredients
- 2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
- 1/2 cup butter, melted
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1 tsp. peppermint extract
- 1/2 cup semi-sweet chocolate chips
- 2 tsps. Crisco® All-Vegetable Shortening
- or 2 tsps. Crisco® Baking Sticks All-Vegetable Shortening
- 14 creme de menthe thin candies, chopped
Instructions
- HEAT oven to 325 degrees F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
- BAKE 6 minutes. Cool.
- BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
- BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 291 |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 1 g |
| Sugar | 24 g |
| Protein | 4 g |
| Cholesterol | 56 mg |
| Sodium | 146 mg |
Reviews
pretty good flavor, but mint pieces on top were overpowering. Would cut back on mint next time.
I found that this was too gooey as well. The consistency of the “done” batter was not like a cheese cake at all and found that the taste of mint was overpowering.
Not sure what happened but turned out terrible. Followed all times on recipe but ended up gooey mess. Not worth the calories.
This is out of box, I think every chef should try this from taste to presentation just look wonderful.