The best delicious Fudge Cheesecake Bars recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fudge Cheesecake Bars recipe today!
Hello my friends, this Fudge Cheesecake Bars recipe will not disappoint, I promise! Made with simple ingredients, our Fudge Cheesecake Bars is amazingly delicious, and addictive, everyone will be asking for more Fudge Cheesecake Bars.
What Makes This Fudge Cheesecake Bars Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fudge Cheesecake Bars.
Ready to make this Fudge Cheesecake Bars Recipe? Let’s do it!
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-MR FOOD’S FAVORITE COOKIES-
4 Bars Hershey’s unsweetened
-baking chocolate, 1 oz ea
1 c Butter
2 1/2 c Sugar, divided
4 Eggs
1 ts Vanilla
2 c All-purpose flour
1 pk Cream cheese, softened, 8 oz
1 pk Hershey’s Hugs or Hugs w/
-almonds, divided, 13 oz
Preheat the oven to 350 F. Place the baking chocolate and butter in a
large microwaveable bowl. Microwave on high for 2-2 1/2 mins, stirring
after each min, until chocolate and butter are completely melted.
Beat in 2 c sugar, 3 eggs, and the vanilla until blended. Stir in the
flour, then spread the batter into a greased 9″ x 13″ baking pan. On
a med-sized bowl, beat the cream cheese, the remaining 1/2 c sugar,
and the remaining egg. Remove the wrappers from 12 chocolate pieces;
coarsely chop, then stir into the cream cheese mixture. Drop by
dollops over the top of the chocolate batter. With a knife, swirl the
chocolate batter to the top to create a marbled effect. Bake for
35-40 mins or just until set. Cool completely in the pan on a wire
rack. Cut into bars. Remove the wrappers from the remaining chocolate
pieces and press them onto the tops of the bars. Cover and
refrigerate any leftover bars.
Note: The time required to melt the chocolate and butter will depend
on the wattage of your microwave. Check and stir mixture frequently,
just until melted.
Shared by Sherilyn Schamber
Yields
36 Bars
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