Friday, June 21, 2013

Chocolate Layered No-Bake Cheesecake Bars

Darling daughter of mine marches to the beat of her own drum.
I love this about her!

When her birthday rolled around this year, we were at the store to pick out the ever important birthday cake. (I want it noted for the record, this was a last minute thing...otherwise it would have been homemade). She very carefully checked out every cake, cookie, and danish in the store. If it was sweet....she looked.

It was a bit comical, I had visions of a wine enthusiast examining a fine glass of wine for legs.

She circled the bakery, and kept coming back to this one item. I think she knew it was the item, but wanted to check the other options before she admitted to it. daughter had mini cornbread loaves for her birthday cake.
Yup, that is my southern born baby!

Flash forward to her "friend" party...a bunch of giggly girls hanging out at the mall eating pizza.
There had been a kiosk set up at the mall with Girl Scout Cookies....
Can you fill in the blanks?
Her friends bought her a box of cookies and they make-shifted her a fake candle (it was the food court after all, they tend to frown upon fires) and had themselves a jolly good time.

This recipe (adapted from a recipe on the inside of a Baker's Chocolate box) ended up being the "real" birthday cake. We birthday-ed it up by adding rainbow sprinkles.
I can honestly say, it was birthday-licious!

1 ½ Cup graham cracker crumbs
¼ Cup butter (melted)
½ Cup plus 2 Tbsp Sugar
8 Squares semi sweet baking chocolate
4 (8oz) packages cream cheese (softened)
1 Tsp vanilla
1 Tub (8oz) whipped topping (thawed)

1. Line 9x13 inch pan with foil, with ends of foil extending over sides.
2. Mix graham crumbs, butter, and 2 Tbsp sugar.
3. Press graham mixture onto bottom of pan
4. Refrigerate while making the filling
5. Melt 6 chocolate squares as directed on package.
6. Beat cream cheese, ½ cup sugar, and vanilla in large bowl until well blended.
7. Stir in whipped topping with whisk.
8. Pour half of the batter into a medium bowl. Stir in melted chocolate.
9. Pour chocolate mixture over crust. Cover with plain batter.
10. Melt remaining 2 chocolate squares, drizzle over batter
11. Refrigerate 3 hours until firm


Aren't the sprinkles just beeeautiful?

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