Oreo Cheesecake Bars

Ingredients:

For the crust:
23 Oreo cookies
2 tbsp. unsalted butter, melted

For the cheesecake:
12 oz. cream cheese, at room temperature
6 tbsp. sugar
6 tbsp. sour cream, at room temperature
½ tsp. vanilla extract
¼ tsp. salt
1 large egg plus 1 egg yolk
12 Oreo cookies, roughly chopped

Directions:
Preheat the oven to 325˚ F. Line an 8 x 8-inch baking dish with foil. To make the crust, place the Oreos in the bowl of a food processor. Process, pulsing, until the cookies are finely ground. Add in the melted butter and pulse until the cookie crumbs are moistened. Transfer the mixture to the prepared baking pan. Press the crumbs into an even layer over the bottom of the pan. Bake the crust for 10 minutes, then set aside and prepare the filling while maintaining the oven temperature.

To make the filling, add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and smooth, about 2 minutes. Mix in the sugar until well combined. Blend in the sour cream, vanilla and salt. Beat in the egg and egg yolk on medium-high speed until incorporated, scraping down the bowl as needed. Stir in the chopped Oreos with a rubber spatula.

Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake for about 40 minutes, until the cheesecake is set around the edges but slightly wobbly in the center. Transfer the pan to a wire rack and let cool about 1 hour to room temperature. Cover the pan and refrigerate until well chilled, about 3 hours.

To cut the bars, pull the cake from the pan by lifting the foil up out of the pan. Place on a cutting board, peel away the foil, and slice into bars. Clean the knife blade between each slice to keep the edges neat. Keep refrigerated until ready to serve.

Bliss Layer Bars

Bliss Bars
1 c. light corn syrup
1 c. granulated sugar
2 c. peanut butter
3 c. rice krispies
2-1/2 c. corn flakes
3/4 c. unsalted butter
4 c. powdered sugar
2 regular sized vanilla pudding mixes (instant)
milk (as needed)
1/2 c. butter
2-1/2 c. semi-sweet chocolate chips

Over medium heat, heat the corn syrup and granulated sugar; bring to a soft boil, stirring constantly, for about 2 minutes. Remove from heat and immediately stir in the peanut butter . Stir until it is smooth and creamy:



Have both kinds of cereals mixed together in a large mixing bowl. Pour the warm peanut butter mixture over the cereal and mix it until it's well combined. All of the cereal should be coated. Press it into a cakepan, packing it down with the bottom of a spoon:





In a saucepan, melt 3/4 c. butter. Add to this the powdered sugar and vanilla pudding mixes. Stir well; it will be very thick. Slowly add bits of milk until the mixture is the consistency of frosting, mix well. Spread this over the cereal layer in the pan:





In a microwave-safe bowl, mix together the last portion of butter and chocolate chips. Heat for 1 minute. Stir well. Continue to heat in 15 second increments, stirring in between, until the mixture is smooth. Spread over the vanilla layer.



Cover tightly and refrigerate for about 2 hours, or until chocolate is set. Cut into bars. These are extremely THICK bars.





Enjoy!

(http://comeandpeek.blogspot.com)

Dixe Bars

Dixie Bars

Base
1 1/4 cups all-purpose flour
1/4 cup sugar
1/2 cup butter or margarine

Filling
1 can sweetened condensed milk (300 mL)
1/2 cup sugar
1/2 cup butter or margarine
2 tbsp corn syrup
1 cup pecan pieces

Topping
4 squares semisweet chocolate
1 tbsp butter
24 pecan halves (optional)

Base:
Heat oven to 350 F.

Combine flour and sugar; cut in butter to form soft dough. Press evenly into an 8-inch (20 cm) square pan. Bake for 20 to 30 minutes or until golden.

Filling:
Combine milk, sugar, butter and corn syrup in heavy saucepan, cook and stir over low heat until sugar is dissolved, about 5 minutes. Bring to a boil over medium-low heat and boil for 6 to 8 minutes, stirring constantly or until mixture thickens slightly and turns a caramel colour. Remove from heat; stir in pecan pieces. Spread evenly over base. Chill.

Topping:
Partially melt chocolate with butter over low heat. Remove from heat and continue stirring until completely melted. Spread over caramel layer. Garnish with pecan halves.
Makes 24 bars.

Source: Baker's Best Chocolate Cookbook, 1995