Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)

Healthy Moms Healthy Moms

Chocolate Cheesecake Candy Cane Bars

Posted by on Dec. 9, 2012 at 7:38 PM
  • 6 Replies

Ingredients

Crust:

  • 20 chocolate wafer cookies
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon sugar
  • 1/2 teaspoon finely ground coffee beans
  • 1/4 teaspoon fine salt

Filling:

  • 8 ounces semisweet chocolate, finely chopped
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 2 large eggs, at room temperature

Glaze:

  • 4 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon light or dark corn syrup
  • 2 tablespoons sour cream, at room temperature
  • 1/2 cup crushed candy canes

Directions

For the crust: Preheat the oven to 350 degrees F. Line an 8-inch-square baking dish with foil.

Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish, covering the bottom completely. Bake until the crust sets, about 15 minutes.

For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl at 75-percent power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth.)

Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.

Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.

For the glaze: Put the chocolate, butter and corn syrup in a microwave-safe bowl and heat at 75-percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.

Cut into small bars or squares. Serve chilled or at room temperature.

Store the bars covered in the refrigerator for up to 5 days.

Cook's Note: To crush the candy canes, remove the wrappers and place in a resealable plastic bag. Use a rolling pin to roll over and break up the candy into small pieces, about 1/4 inch or so.

Notes

From Food Network Kitchens: After further testing and to ensure the best results, this recipe has been altered from what was in the actual episode

by on Dec. 9, 2012 at 7:38 PM
Add your quick reply below:
You must be a member to reply to this post.
Replies (1-6):
CrazedMomof2
by on Dec. 9, 2012 at 9:35 PM
Looks sinful. Lol
Posted on CafeMom Mobile
darbyakeep45
by Darby on Dec. 10, 2012 at 4:54 AM

Oh my! That looks amazing!

Krysden
by Platinum Member on Dec. 10, 2012 at 7:36 AM

OH     MY     GOODNESS!!!   Those look so very good.

SabrinaLC
by on Dec. 10, 2012 at 9:40 AM

yummy!

reneawesley
by on Dec. 10, 2012 at 2:03 PM
Yum!
Posted on CafeMom Mobile
LindaClement
by Gold Member on Dec. 12, 2012 at 12:18 PM

No temptation for me at all: I can't stand the combination of mint and chocolate.

Add your quick reply below:
You must be a member to reply to this post.
Join the Meeting Place for Moms!
Talk to other moms, share advice, and have fun!

(minimum 6 characters)