While Devin was here in town we made a delicious dessert. This recipe, again, comes from my Best Loved Hershey's Recipe Book.
They are delicious! However, not a good treat to consume in large amounts. Definitely not a healthy-weight-friendly recipe.
INGREDIENTS:
- Chocolate Crust (recipe below)
- 3 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk (not evaporated milk)
- 3 eggs
- 2 teaspoons vanilla extract
- 2 bars (1 ounce each) HERSHEY'S unsweetened baking chocolate, melted
Chocolate Crust:
- 2 cups vanilla wafer crumbs (about 60 wafers)
- 1/3 cup HERSHEY'S Cocoa
- 1/2 cup powdered sugar
- 1/2 cup melted butter
INSTRUCTIONS:
- Prepare Chocolate Crust: stir together vanilla wafer crumbs, cocoa, and powdered sugar. Stir in the melted butter until well blended. Press mixture firmly into bottom of ungreased 13x9x2-inch baking pan. Heat oven to 300 degrees F.
- Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
- Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by teaspoons over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
- Bake 45-50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator.
Prep Time: 25 minutes
Bake Time: 45 minutes
Cool Time: 1 hour
Chill Time: 2.5 hours
When we made the bars, I found that pouring half of the batter on the crust left me with a LOT of chocolate batter. More than I could use to swirl on the top. So, I ended up tossing out quite a bit of cheesecake batter. So in step number 3, I would pour a little more than half on the crust and then mix in the melted chocolate.
Other than that, this recipe is easy and very yummy!
