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)