These Chocolate Cream Cheese Bars are an amazing fusion of cheesecake and chocolate chip cookie. Think shortbread base scattered with chocolate chips, cream cheese filling and a chocolate topping.
Ingredients
- For the crust:
1-1/2 cups all purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2/3 cup butter, softened
- For the filling:
1 package (8-ounces) cream cheese, softened
2 tablespoon all purpose flour
1/2 cup granulated sugar
2 large eggs
6 ounces semisweet chocolate chunks
- For the topping:
6 ounces semisweet chocolate chips
Directions
- Preheat oven to 350F. In a large mixing bowl, combine flour, brown sugar, cinnamon and butter. Beat at medium speed about 2 minutes or until crumbly and well blended. Press mixture into an ungreased 13×9 inch pan. Bake for 12 minutes; remove from the oven. In a small bowl, beat cream cheese, sugar, 2 tablespoons flour and eggs at medium speed until smooth. Stir in the chocolate chunks. Pour the cream cheese mixture over the partially baked crust. Bake for an additional 15 to 20 minutes or until the topping is almost set. Remove from the oven. Immediately sprinkle the remaining chocolate chips over top. Return to the oven for 1 minute to melt the chips. Remove from the oven. Gently spread melted chips over top. Use a light touch so as not to disturb the cream cheese layer. Refrigerate approximately 1 hour. Cut into bars. Note that you MUST cut the bars before the chocolate on the top hardens completely, or they will be impossible to cut. The chocolate should be soft, but not runny. Keep an eye on them in the refrigerator so you get them at the right time. It might be less than an hour. Store in the refrigerator.