Chocolate Cream Cheese Bars
- Ready In:
- 58mins
- Ingredients:
- 23
- Yields:
-
2 dozen
- Serves:
- 24
ingredients
-
First Layer
- 1⁄2 cup butter, Softened at room temp
- 1 cup sugar
- 2 eggs
- 1 (1 ounce) unsweetened chocolate square, melted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 cup pecans, Chopped
-
Second Layer
- 6 ounces cream cheese, softened at room temp
- 1⁄4 cup butter, softened at room temp
- 1⁄2 cup sugar
- 1 egg
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup pecans, Chopped
- 1 cup semi-sweet chocolate chips
- 3 cups miniature marshmallows
-
Top Layer
- 1⁄4 cup butter
- 2 ounces cream cheese, Softened at room temp
- 1 (1 ounce) unsweetened chocolate square
- 2 tablespoons milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
directions
- For the first layer, In a large bowl, cream together butter and sugar.
- Add eggs, chocolate, vanilla and blend well.
- Combine flour and baking powder, then stir into chocolate mixture.
- Fold in chopped pecans, then pour mixture into a greased 9x13 pan.
- For the second layer, In another bowl cream together cream cheese and butter.
- Beat in sugar, egg, vanilla and flour until well blended, then fold in pecans and spread over first layer. Then sprinkle with chocolate chips.
- Bake at 350' for about 20-25 minutes or until edges pull away from the pan.
- Remove from oven and sprinkle with marshmallows and bake 1-2 minutes longer or until they puff up. Remove from oven and if need be, spread out marshmallows so the layer is even (Work quickly!).
- Cool completely.
-
Third Layer:
- In a heavy saucepan, combine butter, 2 oz. of cream cheese, milk and chocolate square.
- Simmer over low heat, stirring constantly until smooth.
- Transfer to a mixing bowl, add powdered sugar and vanilla, beat until smooth.
- When cooled slightly, Spread over bars and refrigerate until set. Then cut into squares and serve. Store in refrigerator.
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