Chocolate Cream Bars

Chocolate Cream Bars

Prep:
15 mins
Cooking:
55 mins
Level:
Easy
Cooling:
120 mins
Yields:
15 bars

A finalist of the 2002/2003 Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest is Laura Chandlee of Dubuque, IA. A triple treat of chocolate chip cookies topped with melted chocolate and a delicious cream cheese filling.

Ingredients

Directions

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

FOR COOKIE BASE:
PRESS
one package of cookie dough on bottom of prepared baking pan.

FOR FILLING:
BEAT
cream cheese in large mixer bowl on high speed for 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.

BAKE for 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate for at least 2 hours.

TO SERVE:
LET
cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.

Baker's Comments

Nutritional Information

  • Serving Size
    1/15 bars of recipe
  • Calories 640
  • Calories from Fat 330

* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

  • Total Fat 37g 57%
  • Saturated Fat 19g 93%
  • Cholesterol 95mg 32%
  • Sodium 290mg 12%
  • Carbohydrates 71g 24%
  • Dietary Fiber 2g 9%
  • Sugars 26g
  • Protein 8g
  • Vitamin A 15%
  • Vitamin C 0%
  • Calcium 6%
  • Iron 15%

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