Well, #Choctoberfest with Imperial Sugar is still going on this week! Have you entered the giveaway yet?! I know you want to win some chocolate. 😉
Well, I have been enjoying a lot of chocolate the past few weeks, gearing up for #Choctoberfest. And I haven’t minded one bit. Imperial Sugar has been sponsoring this event, and they were gracious enough to provide me with lots of sugar. Thank you, Imperial Sugar! 🙂
So, my chocolate recipe for today is some Chocolate Crumble Cheesecake Bars.
So much to love about these sweet treats. They have a chocolatey, crumbly crust and topping, and there is a layer of cheesecake in the middle. Yum!
The crust and topping get some nice crunch from peanuts and crushed graham crackers.
The cheesecake filling is easy to make, and only requires 4 ingredients.
This dessert doesn’t take too long to make, and it bakes in about 25 minutes. I say it is perfect for sharing with guests or taking to a potluck.
I just love desserts. And chocolate. And cheesecake. No wonder I love these so much!
- 1 12-oz package chocolate chips (or butterscotch chips, peanut butter chips, etc.)
- 1/3 cup butter
- 2 cups graham cracker crumbs
- 1 cup chopped peanuts
- 1 8-oz package cream cheese- softened
- 1 14-oz can sweetened condensed milk
- 1 egg
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Crush the graham crackers and chop the peanuts, set aside.
- In large glass bowl, melt the chocolate chips and the butter in the microwave. Stirring every 30 seconds or so, until smooth. Add the crushed graham crackers and chopped peanuts, then stir to combine.
- In a separate medium-large bowl, beat the cream cheese until smooth. Slowly beat in the sweetened condensed milk. Then beat in the egg and vanilla and set aside.
- Press half of the chocolate mixture into the bottom of a greased 9x13 pan. (Line the pan with parchment paper for easy removal, especially is using a metal pan.)
- Pour the cheesecake filling over the chocolate crust, then sprinkle the remaining crust over the cheesecake filling.
- Bake for 25-30 minutes, until a toothpick inserted near the center comes out clean.
- Let cool and then chill the bars before serving. Store any extras in the fridge, in an airtight container.
I also shared these two recipes this week, as part of #Choctoberfest.
Don’t forget to enter the big #Choctoberfest giveaway! And check out all the other yummy chocolate dishes being shared today.