Yes they are as delicious and as naughty as they sound. Friday night I did a girls night out at which I had a blast. We pot lucked snacks and treats and I made these fabulous treats. Not that I am tooting my own horn, it is just a really good recipe. They are a bit of work, but worth every ounce of the work. So if you guys want a really good recipe for special occasions here it is:
Crust:1 c chocolate cookie crumbs
1/4c butter melted
Filling: 1 pkg cream cheese
¼ c sour cream
¼ c sugar
1 egg
¼ tsp almond extract
Coating: 2 ½ c semisweet choc chips ( I actually prefer milk chocolate in this recipe)
3 Tbsp shortening
2 oz white almod bark
1 tsp veggie oil
Preheat 300°. Line 8x8 pan with foil. Grease foil. Mix crust and press into bottom of pan. Mix cream cheese, sour cream and sugar on medium speed until fluffy. Beat in egg and almond. Pour over crust. Bake 30-40 min (edges should be set and center should be soft). Cool 1 hr on cooling rack then 1 hour in fridge.
Cover 2 cookie sheets with waxed paper. Remove cheesecake from pan (just lift foil out). Cut 8x6 to make 48 bites.put half the bites in the fridge. Microwave chocolate chips and shortening at 50% power for 3 minutes, stir then microwave at 15 sec increments until melted and smooth (I prefer to melt on the stove with a double boiler method). Place 1 cheesecake bite of fork(I use my hands) and dip into chocolate covering it (works best when bites are cold). Place on waxed paper. Put in fridge and repeat with 2nd half.
Then microwave almond bark and oil on high 1 min, stir and microwave in 15 sec increments until melted and smooth. Drizzle over bites.
So I was thinking since I really enjoy cooking, of sharing a recipe of the week. I would also be really happy to have any of you share a good recipe. Tell me what you think.
Crust:1 c chocolate cookie crumbs
1/4c butter melted
Filling: 1 pkg cream cheese
¼ c sour cream
¼ c sugar
1 egg
¼ tsp almond extract
Coating: 2 ½ c semisweet choc chips ( I actually prefer milk chocolate in this recipe)
3 Tbsp shortening
2 oz white almod bark
1 tsp veggie oil
Preheat 300°. Line 8x8 pan with foil. Grease foil. Mix crust and press into bottom of pan. Mix cream cheese, sour cream and sugar on medium speed until fluffy. Beat in egg and almond. Pour over crust. Bake 30-40 min (edges should be set and center should be soft). Cool 1 hr on cooling rack then 1 hour in fridge.
Cover 2 cookie sheets with waxed paper. Remove cheesecake from pan (just lift foil out). Cut 8x6 to make 48 bites.put half the bites in the fridge. Microwave chocolate chips and shortening at 50% power for 3 minutes, stir then microwave at 15 sec increments until melted and smooth (I prefer to melt on the stove with a double boiler method). Place 1 cheesecake bite of fork(I use my hands) and dip into chocolate covering it (works best when bites are cold). Place on waxed paper. Put in fridge and repeat with 2nd half.
Then microwave almond bark and oil on high 1 min, stir and microwave in 15 sec increments until melted and smooth. Drizzle over bites.
So I was thinking since I really enjoy cooking, of sharing a recipe of the week. I would also be really happy to have any of you share a good recipe. Tell me what you think.
2 comments:
They sound super delish. I need to see a picture, but I bet you all gobbled them up. I am excited for the family cook book coming out. Did you put some recipes in? I did.
Get thee be hind me, Liz! So tempting!
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