CHOCOLATE HAYSTACK CREAM CHEESE SQUARES
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan with at least 2 1/2 - 3-inch high sides (I use an aluminum square cake pan with high sides, if yours is a glass pan with shorter sides, you might try increasing the pan size so the cheesecake doesn't overflow). Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment.
- Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg.
- Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan.
- Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes.
- Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight.
- Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
Nutrition Facts : ServingSize 1 Bar, Calories 292 kcal, Carbohydrate 25 g, Protein 5 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 66 mg, Sodium 100 mg, Fiber 4 g, Sugar 14 g
CHOCOLATE HAYSTACK CREAM CHEESE SQUARES
Steps:
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Line with parchment paper or foil, leaving a 2-inch overhang on 2 sides. Butter or lightly grease the foil or parchment. Stir together the graham cracker crumbs and 2 cups of the coconut. In a microwave-safe bowl, place both kinds of chocolate, 3 tablespoons sugar and butter. Microwave for one minute at 50% power. Stir. Repeat the process, stirring after each minute, until the chocolate mixture is melted and smooth. Let the mixture cool slightly until lukewarm to the touch. Quickly whisk in one egg. Stir the chocolate mixture into the graham cracker/coconut mixture. Press evenly into the bottom of the prepared pan. Bake until set, about 10 minutes. Transfer to a wire rack, and let cool in pan. Meanwhile, in a large bowl with an electric or hand mixer, beat the cream cheese and remaining 1 cup sugar on high speed until very smooth and fluffy, about 5 minutes. Reduce the speed to medium, and add eggs, 1 at a time, until well combined. Scrape the sides of the bowl as needed. Beat on medium-high speed until completely smooth, about 3 minutes. Pass the cheesecake mixture through a fine-mesh strainer into a bowl, and stir until smooth. Pour over cooled crust. Sprinkle remaining 1 cup coconut evenly over the top. Bake for 32-35 minutes, until the top layer is just set and golden brown. Let the bars cool completely in the pan on a wire rack. Refrigerate, loosely covered, overnight. Run a sharp knife around edges of pan, and use parchment or foil handles to lift out the cheesecake. Cut the bars into 1-inch squares. The bars will keep up to 4 days in an airtight container kept in the refrigerator.
CREAM CHEESE CHOCOLATE SQUARES
This is a favorite in my family. I made it for the holiday christmas party at work and everyone wanted the recipe. It is the best of cheese cake and chocolate in one.
Provided by seesko
Categories Bar Cookie
Time 1h30m
Yield 24 bars
Number Of Ingredients 8
Steps:
- microwave 3/4 cup of margarine and 2 oz. chocolate squares until melted. Stir together.
- Stir in graham cracker crumbs, coconut and peanuts (I don't use the coconut because my husband doesn't like it). Press mixture onto bottom of 13x9 inch backing pan. Chill 30 minutes.
- Mix cream cheese, sugar, vanilla until well blended. Spread over graham cracker crust. Chill 30 minutes.
- Microwave reamaining margarine and chocolate squares until melted. Mix well, and then spread over the cream cheese layer. Chill until chocolate is hardened.
- cut into squares and serve. Hint: Warm a knife with warm water to cut without cracking the chocolate topping.
- The review reminded me that I do double my chocolate topping. It just makes it that much better!
CHOCOLATE CREAM CHEESE SQUARES
Don't you just love it when another easy recipe comes along that everyone will really enjoy?? Well here is one that is just that - so easy and very delicious!! Like a lot of things, this improves with age -
Provided by Chef mariajane
Categories Dessert
Time 55m
Yield 48 small bars
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
- In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
- Bake at 300F for 45-55 minutes. Cool.
- Cut into squares to serve.
CHOCOLATE-MARSHMALLOW HAYSTACKS
These yummy treats of cream cheese, melted chocolate, powdered sugar and mini marshmallows are coated in coconut to resemble little haystacks.
Provided by My Food and Family
Categories Home
Time 3h30m
Yield 24 servings, 2 haystacks each
Number Of Ingredients 7
Steps:
- Beat cream cheese and milk in large bowl with mixer until blended. Gradually beat in sugar. Add chocolate and vanilla; mix well. Gently stir in marshmallows.
- Place coconut in shallow dish. Drop rounded teaspoonfuls of cream cheese mixture, in small batches, into coconut; toss to evenly coat. Place in single layer on baking sheet.
- Refrigerate several hours or until firm.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 17 g, Protein 1 g
CHOCOLATE CHESS SQUARES
A rich and delicious dessert. Even got a thumbs up from my father-in-law on this recipe. Adapted from a Holly Berkowitz Clegg cookbook.
Provided by Kathy
Categories Bar Cookie
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Coat a 13 x 9 pan with cooking spray.
- Combine cake mix, egg, butter, and water by hand.
- Now, pat the batter mixture into the bottom of the prepared pan.
- In a mixing bowl, beat the cream cheese, powdered sugar, and egg whites until smooth.
- Add the vanilla extract. Pour mixture over batter.
- Bake 45 minutes or until top is golden, cool and cut into squares.
CHOCOLATE HAYSTACKS
These candies are great for parties and snacks-they're always a hit when I serve them.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- Melt chocolate and butterscotch chips and peanut butter in the microwave or in a double boiler. Stir in pecans, if desired, and potato sticks. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.
Nutrition Facts :
CHOCOLATE CHIP CREAM CHEESE SQUARES
Make and share this Chocolate Chip Cream Cheese Squares recipe from Food.com.
Provided by dojemi
Categories Bar Cookie
Time 45m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Slice rolls into 1/8 inch circles.
- Grease a 9 x 13 inch pan.
- Using half the cookie dough, press into pan to form a bottom crust.
- Beat together the cream cheese, sugar, eggs and vanilla.
- Pour over crust.
- Top with remaining cookie dough.
- Bake at 350 degrees for 25 minutes or till golden.
Nutrition Facts : Calories 222.1, Fat 12.5, SaturatedFat 5.7, Cholesterol 38.9, Sodium 120.5, Carbohydrate 24.7, Fiber 0.5, Sugar 3.4, Protein 3.1
NO BAKE CHOCOLATE HAYSTACK COOKIES
So good and easy to make! My siblings and I made huge batches of these cookies Sunday afternoons, and they were usually gone by Tuesday! The time for boiling the mixture is listed at 5 minutes, but if you cook it a little less, the cookies are chewier.
Provided by Shawnee TX
Categories Drop Cookies
Time 15m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, milk, butter, cocoa (I tend to go a little heavy on the cocoa) and salt.
- Heat to boiling, stirring frequently.
- When it has reached a rolling boil, cook for 5 minutes, stirring constantly.
- Remove pan from heat and mix in vanilla, oats and coconut.
- Drop by spoonfuls onto wax paper.
- Work quickly!
- Let cool.
- Alternate/optional additions, add any one with coconut: 1/2-3/4 cup mini marshmallows or 1/2 cup walnuts.
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