My Tasty Treasures .
I knew I had to make these tasty treats.
On a very cold afternoon, make these. You will be so glad you did!
One change I had to make: You see here in rural Appalachia, I couldn't find Betty Crocker Sugar Cookie Mix. The Kroger had every kind under the sun except sugar cookie mix. I used the refrigerated Pillsbury sugar cookie dough and pressed it into the bottom of the baking pan and it worked great.
Using the refrigerated dough also worked out to be more economical too.
1 tube of Pillsbury Refrigerated Sugar Cookie Dough
2 packages (8 oz each) cream cheese,
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon instant coffee granules
2 teaspoons vanilla
1 cup miniature semisweet chocolate
6 oz cream cheese, softened
½ cup whipping cream
Chocolate curls, if desired
Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Press in the cookie dough on the bottom of the baking pan and up the sides about 1/4 inch.Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
While the cookie base is cooling, in another large bowl, beat 2 packages (8 oz each) cream cheese with electric mixer on medium speed until smooth. Add milk; beat until well blended. Add coffee, vanilla and eggs; beat until well blended. Stir in chocolate chips. Pour over cookie base.
Bake 35 to 40 minutes or until set. Cool at room temperature 30 minutes. Refrigerate 30 minutes to cool completely.
In small bowl, beat 6 oz cream cheese on medium speed until smooth. Gradually beat in whipping cream; beat about 2 minutes longer or until fluffy. Spread mixture over cooled bars.
Refrigerate at least 2 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.