Sam came home with a lovely bar of Ghirardelli 100% Cacao Unsweetened Chocolate (4 oz) which he intended to use to make his annual Magic Cookie Bars…these are for Santa (wink, wink). At the last minute he changed his mind, which left us with this huge bar of chocolate. On the inside of the wrapper was the following recipe. Needless to say they were amazingly delicious, but I think I should rename these bars.…
- “To hell with my diet bars”
- “Let’s give Santa a coronary bars”
- “Two weeks in the gym after Christmas bars”
Any suggestions?
Chocolate Raspberry Cheesecake Bars
Chocolate Layer:
- 1 cup melted margarine, cooled
- 2 cups sugar
- 3 eggs
- 1 1/2 tsp. vanilla
- 1 cup flour
- 1 bar Ghirardelli 100% Cacao Unsweetened Chocolate (4 oz) melted (I used the microwave)
Cheesecake Layer:
- 16 oz softened cream cheese
- 3/4 tsp. vanilla extract
- 1/2 cup sugar
- 2 eggs
Topping:
- 1 pint red raspberries tossed in sugar (use Turbanado)
Directions — First Layer:
- Using an electric stand mixer: combine cooled margarine, 2 cups sugar, melted chocolate, and vanilla.
- Add eggs one a a time on low speed.
- Add flour and mix on medium until well blended.
- Spread batter on a greased 9″ x 13″ baking pan. (Next time I’ll use parchment paper too.)
Second Layer:
- Wash and dry your mixing bowl.
- Mix cream cheese, sugar, and vanilla on medium speed until well blended.
- Add eggs and mix until well blended and smooth.
- Carefully spread cream cheese topping over batter
Baking and garnishing:
- Bake at 350 for 45–50 minutes or until center is set.
- Remove from heat and cool — refrigerate for AT LEAST 2 hours. [This step is crucial otherwise it’s too messy to cut into bars. Alternatively you might want to use small individual baking cups.]
- Toss raspberries with sugar in a small bowl and garnish each bar with a berry.
