These fun, festive and yummy cookie barshave a rich butter shortbread crust with a creamy cheesecakefilling topped in ‘three sections’: 1/3 with coconut and slicedalmonds, 1/3 with chopped chocolate-covered peanuts and caramelcandy bars, and 1/3 with chopped maraschino cherries. Party on!
Recipe: Tri-Topped CheesecakeBars
1/3 cup butter, softened
1/4 cup, plus 2 tablespoons brown sugar, packed
1 1/2 cups all-purpose flourFilling:
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
4 (1-ounce) squares semi-sweet chocolate, melted
1/4 cup sliced almonds
1/2 cup sweetened flaked coconut
2 bars (2 ounces each) chocolate-covered peanut and caramel candybars, chopped
1 cup maraschino cherries, well-drained, chopped
Makes 42 bars.
Tip: Substitute 1/3 cup sour cream forthe chocolate squares to make a plain cheesecake layer.
Adapted recipe courtesy of Wisconsin MilkMarketing Board, Inc.
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