GRAHAM CRACKER CRUST:
1 STICK BUTTER
1 1/2 C. GRAHAM CRACKER CRUMBS
THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE
AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE
ABOUT 9 MINS AT 350 AND LET COOL.
7 ounces Pillsbury Chocolate Chip Cookie Dough, rolled into small cookie dough rounds-keep chilled till ready to use
8 ounces room temp cream cheese
mix the cream cheese until smooth. Add sugar and blend well. Add egg
and flour until combined. Very gently fold in the chilled cookie dough rounds and pour onto the crust. Bake approx 30-35
minutes until just lightly starting to brown. Cool to room temp!
Chocolate Glaze Ingredients:
8 Tablespoons butter
6 ounces dark chocolate chips
1 T. light corn syrup
the chocolate and butter until smooth. Let cool to 90 degrees. Stir in the corn syrup. Pour
on the bars and smooth with an offset spatula. Cool on the counter
until the glaze is cool and then chill. Cut with a sharp knife and add a
chocolate drizzle, if desired!