I love these bars. Too much. I need to be less selfish and greedy and give stuff like this away more so I don't have to eat left overs by myself. Because I am such an awesome mother though I take all the fat and unhealthy stuff so my kids don't have to suffer. It's true, look at my daughter and husband who have about 4% body fat combined. I have taken all that pain and grief and suffering from them and lovingly added all their extra fat to myself. That is what I tell myself anyway when I sneak the extra bar or two... while they are at work and school.
I made these for book club once. I'm very talented at being able to make the words that come out of my mouth not match the thoughts in my head. One women said "Who made these, they taste so deliciously naughty." Instead of responding I made them, thank you. I said "I'm good at naughty." I actually meant I was good at making desserts that taste good and are not healthy in any way. We all got a good laugh.
I have been using a new ingredient in my baking.
Black Bee Vanilla It is made locally and I like it. I have the double Madagascar which I use in baking and a single Tahitian which I use in things that are not cooked or at least not as much. This is not a paid endorsement, I just wanted to give them a shout-out.
Cheesecake Chocolate Chip Cookie Bars
Chocolate chip cookie layer:
1/2 cup unsalted butter
1/2 cup butter flavored vegetable shortening
1 cups brown sugar
1/2 cup granulated sugar
2 tsp vanilla extract
3/4 tsp salt
1 T cider vinegar
1 large egg
1 tsp baking soda
2 cups all-purpose flour
2 cups semisweet chocolate chips
Cheesecake layer:
1 package (8 oz) cream cheese, at room temp
1/2 cup sugar
1 egg
1/2 tsp vanilla
Directions:
1. In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.
2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.
3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don't have to touch, just place them near each other so they cover the surface as well as possible.)
4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.
I found this recipe at Heat Oven to 350. Thank you for sharing it with the world.
