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Tri-Topped Cheesecake Bars recipe

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

  • For Crust: Blend together butter and sugarat medium speed of electric mixer. Stir in flour until incorporatedand dough is crumbly. Press dough onto bottom of 10×15-inch jellyroll pan. Bake at 350°F (175°C) for 10 to 12 minutesor until firm to the touch.
  • For Filling: Beat cream cheese, sugarand vanilla at medium speed of electric mixer until fluffy. Blendin eggs at low speed; stir in chocolate. Spread over crust. Top1/3 of cheesecake mixture with sliced almonds. Sprinkle coconutover almonds. Top another 1/3 of cheesecake mixture with candybar pieces. Top remaining 1/3 cheesecake mixture with choppedcherries.
  • Bake at 350°F (175°C) for 25 minutes.Cool; cut into squares or bars.

    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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