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COOKIE DOUGH CHEESECAKE BARS

GRAHAM CRACKER CRUST:
1 STICK BUTTER
1/2C. SUGAR


1 1/2 C. GRAHAM CRACKER CRUMBS


MELT
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.

FILLING:
 
Cheesecake Ingredients:

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
1/2c. sugar
1 egg
2T. Flour


Electric
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
Microwave
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!

COOKIE DOUGH CHEESECAKE BARS TOPPED WITH A CHOCOLATE GLAZE!

CRUST:

1 1/2 cups of graham cracker crumbs
1/2  cup sugar
1 STICK MELTED BUTTER (8 TABLESPOONS)


STIR ALL TOGETHER AND PRESS INTO AN 8X8 PAN LINED WITH NONSTICK FOIL.
BAKE AT 350 FOR 10 MINUTES AND COOL.


FILLING:
BEAT:  ONE 8-OUNCE PACKAGE OF CREAM CHEESE
1 EGG
1/2 C. SUGAR
2 TABLESPOONS FLOUR

ONCE SMOOTH, VERY CAREFULLY FOLD IN 8 OUNCES OF PILLSBURY COOKIE DOUGH ROLLED INTO SMALL SIZED BALLS.  

POUR ONTO THE COOL CRUST AND BAKE AT 350 FOR 30-35 MINUTES.

LET COOL AND TOP WITH GLAZE.

GLAZE:
MELT IN THE MICROWAVE:
1 STICK BUTTER & 6 OUNCES BITTERSWEET CHOCOLATE CHIPS.
STIR SMOOTH AND ADD 4 TSP. LIGHT CORN SYRUP.
POUR SMOOTHLY ON BARS AND CHILL.  CUT WITH A BIG KNIFE! I ADDED A CHOCOLATE DRIZZLE ONCE CUT.

SALTED CARAMEL STUFFED CHOCOLATE CRINKLE COOKIES

Just like you should probably not grocery shop on an empty stomach… I also am starting to believe you should not surf Pinterest on an empty stomach. Yes? Anyone agree? Is it just me? It could just be me……

Within hours of pinning, these delightful beauties were not only made and ready for our post-dinner dessert, but I was also knee deep in powdered sugar making another batch I could freeze! Yes, they were that good.
My dad makes chocolate crinkles every Christmas… but I feel like I can officially make these myself without any father-copyright infringement because of the whole “caramel stuffing” aspect.
(Mua-hahaha.)
Salted Caramel Stuffed Chocolate Crinkles
Original recipe found here. 
1 1/2 c. flour
1/2 c. + 2 tbsp. cocoa powder
1 1/2 tsp. baking powder
1/4 tsp. salt
10 tbsp. butter, softened
1 c. granulated sugar
1/2 c. packed light-brown sugar
2 large eggs
1 1/2 tsp. vanilla
2 dozen caramels or Rolos, unwrapped caramels, *or in my case, leftover caramel apple sheets:)
coarse salt
1 cup powdered sugar
Preheat oven to 350 degrees. Mix butter and sugars on medium speed until pale and fluffy (about 4 minutes). Add in eggs one at a time, stirring after each addition until combine. Add vanilla. Add in dry ingredients and mix until combined.

Scoop dough out 2 tbsp. at a time and roll into a ball (make sure your hands are floured). Press caramel into the center, sprinkle with a pinch of coarse salt and enclose caramel with cookie dough. Shape into a ball once more and align cookies on Silpat lined or buttered cookie sheets. Bake 11 – 13 minutes.

Allow to cool on cookie sheet for 5 minutes. Dip in powdered sugar. Devour.

*Note: I had those circle sheets one uses to wrap around apples- who need apples when you have crinkle dough? I cut them up and just stuck caramel chunks in the cookies. It totally worked:)

 ^^ Cookie balls w/ caramel & salt >> add a little more dough if necessary and roll with floured hands…