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Chocolate Cookie Cheesecake Bars

Chocolate Cookie Cheesecake Bars
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
Cookie Crust
vanilla creme-filled chocolate sandwich cookies, finely crushed 2 lb. + 13 oz. 3 qt.
butter, melted 1 lb. 2 cups
Cheesecake Layer
PHILADELPHIA Cheesecake Batter 9 lb. 3 pouches
PLANTERS Honey Roasted Peanuts, chopped 6 oz. 1-1/3 cups
JET-PUFFED MALLOW BITES Chocolate Brownie Marshmallows, quartered 2 oz. 1-1/3 cups
caramel ice cream topping 14 oz. 1-1/3 cups

Directions

COOKIE Crust: Combine ingredients; press onto bottom of 2 parchment paper-lined half sheet pans (or onto bottom of 1 lined half sheet pan for trial recipe). Refrigerate 1 hour.

CHEESECAKE Layer: Spread Cheesecake Batter evenly over crust. Top with nuts and marshmallows.

BAKE in 325ºF standard oven 30 min. or until center is almost set. Cool completely on cooling racks. Refrigerate several hours or overnight. Cut each pan into 24 squares. Drizzle with caramel before serving.

Kraft Kitchens Tips

Variation
Bake crusts in 325ºF standard oven 10 min.; cool before filling.
Variation
JET-PUFFED Miniature Marshmallows, other nuts, chocolate chips, chocolate sauce, jams, chopped cookie pieces or any combination of toppings can be used.
Note
Marshmallows can be added during the last 5 min. of baking, if desired.
K:64321v01:155114
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Nutritional Information

Nutrition Information

Calories
 530
Total fat
 37 g
Saturated fat
 20 g
Cholesterol
 145 mg
Sodium
 450 mg
Carbohydrate
 40 g
Dietary fiber
 1 g
Sugars
 29 g
Protein
 8 g
Vitamin A
 20 %DV
Vitamin C
 0 %DV
Calcium
 6 %DV
Iron
 8 %DV