Chocolate Mint Cheesecake Bars
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2 cups finely crushed creme-filled chocolate sandwich cookie crumbs (about 24 cookies)
1/2 cup butter, melted
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 large eggs
1 teaspoon peppermint extract
1/2 cup semi-sweet chocolate chips
Crisco® All-Vegetable Shortening
Or 2 teaspoons Crisco® Baking Sticks All-Vegetable Shortening
14 creme de menthe thin candies, chopped
HEAT oven to 325°F. Combine cookie crumbs and butter in medium bowl; mix well. Press crumb mixture firmly onto bottom of ungreased 9-inch baking pan.
BAKE 6 minutes. Cool.
BEAT cream cheese until fluffy in medium bowl. Gradually beat in sweetened condensed milk, eggs and peppermint extract until smooth. Pour over cooled cookie base.
BAKE 25 to 30 minutes. Cool 20 minutes; chill. Just before serving, melt chocolate chips and shortening in heavy saucepan. Drizzle over top of chilled cheesecake bars. Sprinkle with chopped chocolate mint candies. Cut into bars.