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Chocolate Peppermint Cheesecake Bars




Source of Recipe


eaglebrand.com


List of Ingredients




1 1/4 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1 cup cold margarine or butter
1 (8-ounce) package cream cheese, softened
1 (14-ouncez) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 1/2 teaspoons peppermint extract
Green or red food coloring, optional
Chocolate Glaze (recipe below)


Recipe



Preheat oven to 350°. In large bowl, combine flour, sugar, cocoa and baking soda; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

Meanwhile, in large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add eggs, extract and food coloring if desired; mix well. Pour over prepared crust.

Bake 20 minutes or until lightly browned around edges. Cool. Drizzle with Chocolate Glaze. Chill. Cut into bars. Store covered in refrigerator.


Notes: CHOCOLATE GLAZE:
In small saucepan, over low hear, melt 2 (1-ounce) squares semi-sweet chocolate with 2 tablespoons margarine or butter; stir until smooth. Remove from heat; stir in ½ teaspoon vanilla extract. Immediately drizzle over bars. (Makes about ¼ cup).