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Monday, June 18, 2012

Crispy Crunch Cheesecake Bars



This weekend we finally went to my husbands family cottage.  We try to go at least once, sometimes twice a month once the weather starts to get warmer.   We never made it up in May this year and we're very anxious to finally get up there.  We were both in need of some relaxing sit and do nothing cottage time.   His brother, sister in law and their two kids also came up so we had a full house but it was a fun house.   They are 8 and almost 6 so there energy is always high.  I always find myself in an interesting situation.  I love going to the cottage, I love being up north and enjoying the fresh air but I HATE bugs.  Especially since bugs that bite seem to love me.  They are attracted to my dark hair and sweet blood (probably worse now since I seem to be pumping more of it these days) .   Along with my crazy fear of bees I am often just an idiot running around waving my arms.  How do I even relax?  Luckily I was able to go in and out of the sun room to avoid any excessive bites.   I spent most of the weekend reading the gigantic "Baby Book", which at this point it is way too much information.  I imagine in the next two years though I will be referencing this book a lot.  

Since I always have to bake some treat for a cottage weekend I tend to go with items that travel easy like bars or cookies.   I also usually do a peanut butter dessert but I had a craving to do something with crispy crunch and they were sitting in my freezer for a week or so.   They were just begging to get used up.

Crispy Crunch Cheesecake Bars

INGREDIENTS:
  • 20 fudgeeo's
  • 1/4 cup of melted butter
  • 12 oz (1 block and a half) of light cream cheese. 
  • 1/4 cup brown sugar
  • 1 tbsp agave syrup
  • 1 large egg + 1 egg yolk
  • 1 tbsp unbleached all purpose flour
  • 1 tbsp pure vanilla extract
  • 1 1/4 cup chopped crispy crunch bars 
  • 1 cup semi sweet and bittersweet chocolate chips (a mix of what you prefer)
  • 1/4 cup 18% cream

INSTRUCTIONS:

1) Preheat the oven to 325F. 
2) Run fudgeeos through a food processor to get them to a fine grind.  Pour in melted butter while pulsing to slowly bring together.   Press this mixture in to a 8 in square pan lined with parchment. 
3) Add cream cheese, sugar and agave to a food processor,   Run until well combined and smooth.  


  4) Add egg, yolk, flour and vanilla.   Run until completely blended and smooth.


5) Remove the blade and stir in 1 cup of the chopped crispy crunch.  Pour on top of the cookie crust.     Tapping out an air bubbles by banging pan slightly on the counter.  Bake for 18-20 minutes until center is just about set. 


6) Let cool for 15 minutes, then place in the refrigerator to cool for another 15 minutes.    
7) Melt the chocolate chips and cream over a double boiler.   Spread over the cooled cheesecake and top with the remaining crispy crunch.   Let chocolate cool and set before slicing.

Crunchy and creamy all in one.    Little squares are best for these bars they will definitely satisfy your sweet tooth.

MEG's RATING: D-EEEEE-LICIOUS!!









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