A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cherry Cheesecake Cookie Bars
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Batter
4 bars (1 ounce size) unsweetened baking chocolate, broken into pieces
1 cup butter
2 cups sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
Filling
1 package (8 ounce size) cream cheese, softened
1/2 cup sugar
1 egg
1 1/4 cup mini milk chocolate kisses
1/2 cup chopped red or green maraschino cherries
1/2 teaspoon almond extract
Few drops red food color (optional)
Topping
1/2 cup mini milk chocolate kisses
directions
Heat oven to 350F. Grease 13x9x2-inch baking pan.
For the batter: Place baking chocolate and butter in large microwave-safe bowl. Microwave at HIGH (100%) 2 to 2-1/2 minutes, stirring after each minute, until mixture is melted.
Beat in sugar, eggs and vanilla until blended. Stir in flour; spread batter into prepared pan.
For the filling: Beat cream cheese, sugar and egg; stir in mini kisses, cherries, almond extract and red food color, if desired. Drop by spoonfuls over top of chocolate mixture in pan.
Bake 35 to 40 minutes or just until set. Remove from oven; immediately top with mini kisses.
Cool completely in pan on wire rack; cut into bars. Cover; refrigerate leftover bars.
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nutrition data
Nutritional data has not been calculated yet.
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