Triple-rich chocolate squares

Yield: 1 Pan

Measure Ingredient
14 \N Chocolate sandwich cookies
2 packs (8oz each) cream cheese,
\N \N Softened
½ cup Granulated sugar
⅓ cup Chocolate drink powder
2 tablespoons All-purpose flour
3 \N Large eggs, at room temp.
1 teaspoon Vanilla extract
¼ cup Semisweet chocolate chips
1½ teaspoon Solid vegetable shortening

Heat oven to 350F; line a 9-inch baking pan with foil, leaving 2-inch overhangs.

In a food processor or blender process cookies to fine crumbs; you should have about 1½ cups. Transfer crumbs to baking pan; press firmly over bottom. Set aside.

In a large bowl with electric mixer at high speed, beat cream cheese, sugar, drink powder, flour, eggs, and vanilla until just blended and smooth. Pour over crust in pan; bake 25 minutes until set but still soft in center. Cool completely, in pan, on wire rack; refrigerate, covered, at least 3 hours or overnight.

At serving time, in a small microwave bowl combine chocolate chips and shortening; melt on high (100% power) 1 to 2 minutes. Dip tip of small spoon into chocolate; let drizzle in random pattern over surface of chilled square.

Using foil overhangs as handles, lift square from pan. Peel foil away from sides of square; cut into 2-inch squares.

Source: Redbook magazine, January 1995, page 123 (picture page 112)

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