Ingredients
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
2 cups graham cracker crumb
2 packages (8 ounces each) Philadelphia® Cream Cheese, softened
1 egg
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Directions
In a microwave, melt chocolate chips and butter; stir until smooth. Stir in graham cracker crumbs. Set aside 1/4 cup
for topping. Press the remaining crumbs into an ungreased 13-in. x 9-in. baking pan.
In a large bowl, beat cream cheese until smooth. Add egg and condensed milk; beat on low speed just until combined. Stir in vanilla. Pour onto
crust. Sprinkle with reserved crumbs. Place pan on a baking sheet.
Bake at 325° for 25-30 minutes or until lightly browned. Cool. Refrigerate 3 hours or until completely chilled. Cut into bars. Store in the refrigerator.
Yield: 4 dozen.
Editor's Note: Bars may be frozen for up to 3 months.
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