CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
3/4 cup miniature semisweet chocolate chips
FILLING
10 oz. cream cheese, softened
1/4 cup sugar
1 egg, room temperature
1 teaspoon vanilla extract
DOUGH
5 tablespoons unsalted butter, softened
1/4 cup packed brown sugar
3 tablespoons sugar
1 teaspoon vanilla extract
Dash salt
1/2 cup all-purpose flour
1 cup semisweet chocolate chips
TOPPING
1/4 cup semisweet chocolate chips, melted
METHOD
Heat oven to 350 degrees F. Line a 9x9x2 inch pan with foil, leaving extra foil extending over edges. Spray with nonstick cooking spray.
In medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened. Stir in miniature chocolate chips. Press into bottom and 1 inch up sides of pan. Bake 6 minutes or until set; cool on wire rack. Decrease oven temperature to 325 degrees F.
In large bowl, beat cream cheese and 1/4 cup sugar at low speed until smooth. Beat in egg and 1 teaspoon vanilla just until blended. Pour filling into crust.
In same large bowl, beat 5 tablespoons butter, brown sugar, 3 tablespoons sugar, 1 teaspoon vanilla and salt at medium speed 1 minute or until blended. Beat in flour at low speed just until incorporated. Stir in 1 cup chocolate chips. Drop teaspoonsfuls of dough over filling. Bake at 325 degrees F for 30 to 35 minutes or until top feels dry and looks set when shaken slightly. Cool completely.
Dip fork into melted chocolate chips; drizzle chocolate over top of bars. Let stand until set.
Using foil edges, lift bars from pan; peel away foil. Cut into 16 pieces; serve at room temperature. (Bars can be made up to 2 days ahead. Cover and refrigerate.)
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
