Recipe by Nana Lee
(also called Chippy Cheeseys) Frankly, if you can leave these things alone a day or two sealed air tight in the refrigerator, they will become soft and be much improved in flavor. However, the chances of there being any left after two days is so slight as to be next to impossible. Note: Use a full 2 inch deep pan. You will need the depth as these are very thick cookie bars. Do not use regular chocolate chips and coarsely chopped nuts in the cookie base as it is then impossible to roll out the dough for the top. However, after the dough is rolled out, I sprinkle the underside with extra regular chocolate chips and after placing it on top of the cheesecake batter, I sprinkle the top with coarsely broken nuts. I also recommend chilling the dough to make it firmer for easier handling.
- 1 1⁄4 cups brown sugar
- 3⁄4 cup butter or 3⁄4 cup margarine
- 1 egg
- 2 tablespoons milk
- 1 tablespoon vanilla
- 2 cups flour
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1 cup mini chocolate chip
- 1 cup walnuts, finely chopped
- 2 (8 ounce) packages cream cheese
- 2 eggs
- 3⁄4 cup sugar
- 1 teaspoon vanilla
Directions See How It's Made
- Preheat oven to 375°F and grease 13x9x2 inch pan.
- For base:.
- Combine sugar and margarine in large bowl. Beat at medium speed of electric mixer until creamy.
- Beat in 1 egg, milk and 1 tablespoon vanilla.
- Combine flour, salt and baking soda.
- Add gradually to creamed mixture at low speed.
- Stir in chocolate chips and nuts with spoon.
- Spread half of dough in greased pan.
- Bake for 8 minutes.
- For filling:.
- Combine cream cheese, 2eggs, granulated sugar and vanilla in medium bowl.
- Beat at medium speed of electric mixer until smooth.
- Pour over hot crust.
- Roll remaining dough into 13x9 inch rectangle between sheets of waxed paper.
- Remove top sheet and flip dough over onto filling. Remove waxed paper.
- Bake for 40 minutes or until top is set and light golden brown.
- Cool to room temperature.
- Cut into bars about 2 x 1 3/4 inches.