Chocolate Chip Banana Skillet Cake

May 13, 2013 By

Chocolate Chip Banana Skillet Cake

Anyone who knows me knows I love Joy The Baker.

I turn to her when I have rotting bananas sitting on my counter, when my bread starts to stale, or when I don’t know what to do with peanut butter.  That last scenario is very rare, by the way.

She gets me.  Even when her suggestion for peanut butter is making it into a peanut butter & pickle sandwich, I trust her.

So, when I had 4 black bananas on my counter, I knew I could count on her.   She didn’t let me down.  Her recipe for this skillet cake only had 1 banana, but I had 4, so I made it work.  And work it did.

Banana Skillet Cake

Extra banana chocolate chip cake

four banana cake with chocolate chips

banana bread in a skillet

This awesome recipe is adapted from Joy The Baker, if you haven’t gathered. :)

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Chocolate Chip Banana Skillet Cake
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • ½ cup (1 stick) unsalted butter
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3 ripe bananas, mashed
  • ½ teaspoon ground cinnamon
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dark chocolate chips
  • ⅛ cup brown sugar

Instructions
  1. Preheat oven to 350 degrees F.
  2. Melt butter in an 8-inch cast iron skillet over medium-low heat. Stir in ½ cup brown sugar and vanilla extract and remove from heat.
  3. Whisk until thoroughly combined. Allow mixture to stand and cool for about 5 minutes. The mixture should be warm, not hot, when you add the egg otherwise the egg will cook.
  4. Add the egg and whisk together until smooth. Add mashed banana and cinnamon and stir to combine.
  5. Gently stir in the flour, baking soda, and salt just until incorporated. Add the chocolate and fold together gently.
  6. Make sure the mixture is spread evenly in the pan. Evenly sprinkle the ⅛ cup brown sugar over the cake. Place in the oven.
  7. Bake for 15 to 18 minutes until mixture is dry on top, but still slightly soft in the center.
  8. Remove from oven and allow to cool for 15 minutes. It’s best served warm, but it will last two days, well wrapped, at room temperature.

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Chocolate Chip Skillet Banana Bread

Filed Under: Banana, Banana Bread, Chocolate Chip, Chocolate Chips Tagged With: , , , , , , , ,



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The New York Times Chocolate Chip Cookies (My favorite chewy chocolate chip cookies)

March 21, 2013 By

The New York Times Chocolate Chip Cookies

Can I just tell you that I’m really enjoying National Chocolate Week?

I’ve been making all sorts of recipes for you guys, including these cookies, which are amazing.

I didn’t want to say that these are the best chocolate chip cookies because everyone has their own “best chocolate chip cookie” criteria.

But, if you love dense, chewy, crinkly chocolate chip cookies, then these are definitely the best.

I’d heard of the New York Times Chocolate Chip Cookie recipe all over the Internet and finally decided to make them myself.

They are so good…chewy and dense, but the outter edges are crunchy, and they are full of chocolate chips.

I brought them with me to give to some family and they devoured them!

If you’ve got 24 hours for chill time (leave it to me to only chill them for 12… they still turned out well, but I plan on chilling them the full 24 hours or even more next time), then please, please, please make these.

The original recipe for these can be found here: New York Times Chocolate Chip Cookies.

 

the best chewy chocolate chip cookies ever

The New York Times Best Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies from The New York Times

chewy dense chocolate chip cookies

What’s your favorite chocolate chip cookie recipe?

 

stacked chewy chocolate chip cookies

Filed Under: Chocolate Chip, Chocolate Chip Cookies, Chocolate Chips, Cookies, How to Chocolate, thick and chewy cookies Tagged With: , , , , , , ,



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The Perfect St. Patrick’s Day Brownies

March 15, 2013 By

The Perfect St. Patricks Day Brownies

Since I’m not doing anything exciting for St. Patrick’s Day, I have to drown my sorrows in brownies.

Because of this, they had to be the perfect brownies.

I didn’t want brownies with frosting, but I wanted something on top.

I didn’t want fluffy brownies, I wanted thick, fudgy brownies.

I wanted something minty, but more chocolatey.

I wanted brownies with cream cheese in them.

So I made these.

And they are perfect.  And I’m not even sad about not doing anything for St. Patrick’s Day anymore. (Okay, that might not be true).

 

brownies with mint cream cheese filling

fudgy mint brownies with ganache topping

st. patrick's day brownies with cream cheese mint filling

What are your plans for St. Patrick’s Day?

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The Perfect St. Patrick’s Day Brownies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Ingredients:
  • ½ cup (1 stick) unsalted butter
  • 1⅛ cups sugar
  • ½ cups cocoa
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tbsp isntant coffee
  • ½ Tbsp vanilla
  • 2 eggs
  • ¾ cups flour
  • Cream Cheese Layer:
  • 4 oz cream cheese (1/2 block)
  • 2 blocks vanilla almond bark, melted and cooled to room temperature
  • 2 tsp vegetable oil
  • ½ tsp peppermint extract
  • 2 cups powdered sugar
  • Ganache:
  • 4 oz. chocolate of choice
  • ½ cup heavy cream

Instructions
  1. Preheat the oven to 350°F. Lightly grease a 8″ x 8″ pan.
  2. In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
  3. Transfer the sugar mixture to a medium-sized mixing bowl. Stir in the cocoa, salt, baking powder, instant coffee, and vanilla.
  4. Whisk in the eggs, stirring until smooth.
  5. Add the flour,stirring until smooth.
  6. Spoon the batter into a lightly greased 9″ x 13″ pan.
  7. Bake the brownies for about 30 minutes, until a toothpick inserted into the center comes out clean. Remove them from the oven and cool completely prior to cutting.
  8. Make the cream cheese layer:
  9. Beat the cream cheese in a mixer until fluffy.
  10. Mix together the oil, peppermint extract, and almond bark and slowly pour into the fluffy cream cheese while the mixer is beating on low.
  11. Slowly beat in the powdered sugar until fluffy.
  12. Once the brownies are cool, spread the cream cheese mixture on top.
  13. Make the ganache:
  14. Heat the cream in the microwave for about a minute.
  15. Place the chocolate in the cream and let it sit.
  16. Wait a couple of minutes and then stir together the chocolate and cream until smooth.
  17. Pour over the cream cheese layer.
  18. Let the brownies set before cutting.
  19. Enjoy!

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ganache brownies with cream cheese mint filling

Filed Under: Chocolate, Chocolate Bark, Chocolate Chip, Chocolate Drizzle, Chocolates Cheap, Milk, Mint, Moist Cake Tagged With: , , , , , , , , ,



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Coconut Chocolate Chip Cookie Dough Fudge

March 4, 2013 By

coconut chocolate chip cookie dough fudge

I just love Sally’s Baking Addiction.  She’s just as sweet as all of her recipes and who wants anything more than that from a dessert blog?

I follow her on Instagram and every time she posts a picture I drool.

She has the best recipes.  When I saw her chocolate chip cookie dough fudge recipe, I had to make it.

cookie dough fudge

chocolate chip cookie dough fudge

vanilla fudge with chocolate chip cookie dough

chocolate chip cookie dough filled fudge

The only thing I did differently was add 1/8 cup coconut flakes, but the following recipe is alllll Sally’s:

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Coconut Chocolate Chip Cookie Dough Fudge
Prep time: 
Total time: 

Serves: 36
 

Ingredients
  • For Cookie Dough:
  • ⅓ cup unsalted butter, soften to room temperature
  • ¼ cup sugar
  • ¼ cup light brown sugar
  • ½ tsp vanilla extract
  • ⅛ tsp salt
  • 2 Tbsp half-and-half (or milk or cream)
  • ½ cup all-purpose flour
  • For Fudge:
  • ⅓ cup light brown sugar
  • ⅓ cup unsalted butter
  • pinch of salt
  • ⅓ cup half-and-half (or milk or cream)
  • 4-5 cups confectioners’ sugar
  • 1 tsp vanilla extract
  • ½ cup mini semi-sweet chocolate chips
  • ⅛ cup coconut flakes

Instructions
  1. Line 8×8 square baking pan with aluminum foil or parchment paper. Set aside.
  2. For the Cookie Dough, combine butter and sugars in the bowl of a stand or handheld mixer. Beat on medium speed until light and fluffy. Mix in vanilla, salt, and half-and-half. Add flour and mix until just combined. Do NOT overmix.
  3. To prepare the fudge base, combine brown sugar, butter, salt, and half-and-half in a medium saucepan. Stir over medium-low heat until butter is melted and brown sugar is dissolved. Remove from heat. Slowly stir in powdered sugar, 1 cup at a time, until mixture is smooth and sugar is incorporated throughout. Stir in vanilla. Add more confectioners’ sugar if desired. The more powdered sugar you add, the thicker, firmer, and sweeter the fudge will be. I used 5 cups.
  4. Add cookie dough to the fudge base and stir to combine. At this point, the mixture should have cooled to room temperature. If not, continue to stir until it is no longer warm to the touch. Fold in mini chocolate chips and coconut flakes and spread fudge into prepared baking pan. Chill until set, about 3-4 hours. Cut into squares and enjoy!

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coconut fudge filled with cookie dough

Filed Under: Chocolate Chip, Chocolate Chip Cookies, Chocolate Chips, Cookie Dough, Cookie Dough Ball Bites, Cookies, Fudge, Fudgy, Vanilla Tagged With: , , , , , , , ,



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No Bake Homemade Thin Mints – National Chocolate Mint Day

February 19, 2013 By

homemade thin mints

So I did a poll on my Facebook Page yesterday to see what everyone’s favorite Girl Scout Cookie is.

I figured the answer would be Thin Mints, but I was really happy to see a variety of different answers!  However, thin mints won in the end, but that worked out perfectly for me because a) Today is National Chocolate Mint Day and b) These are really freakin’ easy to make.  Like so easy that if you don’t make these, I’ll judge you. Just kidding, but really they’re so good and so easy and I think you should make them.

I will admit, I wasn’t sure how good these would taste because what kind of person expects a Ritz cracker to transform into a Thin Mint?  No kind of person.  But I promise you these taste exactly like Thin Mints.  

What’s your favorite Girl Scout Cookie?  I think I’ll tackle Lemonade’s next.

national chocolate mint day

thin mint copycat recipe

homemade girl scout cookie thin mints

These wonderful Thin Mints are from Avery at Love, Veggies and Yoga and can easily be scaled down.

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Homemade No-Bake Thin Mints
Prep time: 
Total time: 

Serves: 40
 

Ingredients
  • 40 Ritz crackers
  • 2 cups chocolate chips
  • 2 tablespoons vegetable oil
  • 1 teaspoon peppermint extract

Instructions
  1. Line a pan with parchment or wax paper.
  2. In a double boiler (or a bowl set over a pan of barely simmering water, or in the microwave), melt the chocolate and shortening. When the mixture is smooth, stir in the peppermint extract. Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
  3. To make these last longer (and taste better, in my opinion) freeze them!

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ritz cracker thin mints

Filed Under: Chocolate, Chocolate Chip, Chocolate Chips, Crackers, Mint, thin cookies, Thin Mint Tagged With: , , , , ,



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Peanut Butter 7 Layer Pie

January 3, 2013 By

seven layer pie

Every year, my hometown has a festival for the MKT railroad and there are all sorts of festivities.

My (obvious) favorite is the pie festival.  Volunteers from the town bring homemade pies to a gathering center and then the pies are sold by the slice or full to anyone who wants one.  It’s a great idea and there’s never any pie left.

Well, Kellen’s grandpa’s favorite pie from this festival is the Catholic church priest’s “secret pie.”  I tried the pie and realized it tasted exactly like 7 layer bars.  His grandpa’s birthday was coming up and I wanted to make something special for him, so I made this 7 layer pie.  Fortunately for me, his grandpa can’t taste anything anymore, but I think I got the right recipe. ;)  This is seriously the easiest, tastiest pie you’ll ever make.

Did you all have a good New Year’s Eve? Any New Year’s Resolutions?

the easiest pie you'll ever make

7 layer pie

I got this delicious recipe from Food.com.

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7 Layer Pie
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Crust:
  • 1 cup sweetened shredded coconut
  • 2 cups graham cracker crumbs
  • 1 cup butter
  • Filling:
  • ½ cup peanut butter
  • ½ cup honey roasted peanuts
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • 1 (14 ounce) can sweetened condensed milk

Instructions
  1. Preheat oven to 325°F.
  2. Butter a 9-inch pie plate.
  3. Melt butter and pour over graham cracker crumbs and toasted coconut in a large bowl; stir until combined. Cool slightly and press with your hands into the bottom and sides of the buttered pie plate.
  4. Refrigerate the crust for 15 minutes, then bake for 10 minutes or until golden brown. Cool for at least 20 minutes while preparing filling.
  5. Spread slightly melted soft peanut butter evenly on the crust bottom with a plastic or offset spatula.
  6. Evenly scatter the peanuts, chocolate chips and butterscotch chips on top of the crust.
  7. Pour the sweetened condensed milk over the filling. Gently shift the pan to make sure the milk has been distributed evenly.
  8. Bake for 35 to 40 minutes, or until golden brown and bubbly. Transfer to a wire rack and cool completely. Chill for an hour in the refrigerator before slicing and serving.

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magic bar pie

Filed Under: Butter, Butterscotch, Butterscotch Chips, Chocolate, Chocolate and Peanut Butter, Chocolate Chip, Chocolate Chips, Coconut, Easy and Delicious, Easy Recipes, Graham Crackers, Peanut Butter, Pie Tagged With: , , , , , , ,



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Rolo Filled Truffle Cookies

December 3, 2012 By

rolo filled truffle cookies meme

Happy Monday, everyone!  It’s been very hectic around here lately.

Since I graduate in 2 weeks (yikes!) I’ve been doing some job hunting.  Well, I had two calls for interviews, so of course I was really excited… to make a long story short, the two places ended up being scam companies who are looking for naive college grads to do door-to-door sales work and barely get paid.  Ugghhh.. watch out for those Career Builder and Indeed job listings.

Luckily, this weekend was so much fun and made up for all of that. It was filled with friends and cookies for me.

My friends and I went out for a friend’s birthday, which was a lot of fun and it was so good to see all of them.  Since I’ve been so busy this semester, I haven’t been able to spend as much time with my friends as I would like.

I also went to a BlogKC cookie swap event.  We had such a good time.  I love getting together with them because, as bloggers, we have a lot in common and it’s always great to get tips about blogging.  Not only that, but the conversation is always great. :)

Then, on Sunday, Kellen stopped by to eat lunch with me.  Long distance is hard, so it’s always such a relief when I get to see him. Anyway, it was a wonderful weekend.

On a side note, I applied for the CBS Baking Show, so please keep your fingers crossed, pray for me, send good vibes…anything, please. If you’re an “amateur baker,” you should apply, too!

What did you all do this weekend?

rolo cookies with coconut graham cracker crust

caramel chocolate filled cookies

coconut caramel truffle cookies

truffle cookies filled with gooey rolo's

rolo filled truffle cookies topped with coconut and graham crackers

I adapted these gooey truffle cookies from The Kitchen is My Playground.  They’re seriously good; full of hot chocolate mix, coconut, graham cracker crumbs, and Rolo’s.  You can’t go wrong with those ingredients, trust me.

5.0 from 1 reviews

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Rolo Filled Truffle Cookies
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cookie:
  • 1 c. all-purpose flour
  • ⅔ c. hot chocolate mix
  • ¼ tsp. salt
  • 8 T. (1 stick) butter, softened
  • ⅓ c. sugar
  • 1 large egg, separated, plus 1 additional egg white
  • 2 T. milk
  • 1 tsp. vanilla extract
  • ½ cup shredded coconut
  • ½ cup graham cracker crumbs
  • Caramel Filling:
  • 1 roll rolos
  • 4 T. sweetened condensed milk

Instructions
  1. Cookie:
  2. Combine flour, hot chocolate mix, and salt; set aside.
  3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes.
  4. Add egg yolk, milk, and vanilla; mix until incorporated.
  5. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
  6. Whisk egg whites in a bowl until frothy.
  7. Place shredded coconut and graham cracker crumbs in a food processor and pulse about 5 times.
  8. Roll dough into 1-inch balls, dip in egg whites, and then roll in coconut/graham cracker crumb mixture.
  9. Place balls about 2 inches apart on a baking sheet.
  10. Using a ½ teaspoon measuring spoon, make an indentation in the center of each dough ball. Bake at 350 degrees until set, about 12 minutes.
  11. Caramel Filling:
  12. Microwave Rolo’s and sweetened condensed milk together in a small bowl, stirring occasionally, until smooth, about 1 to 2 minutes.
  13. Once cookies are removed from the oven, gently re-press the indentations.
  14. Fill each indentation with about ½ teaspoon of the caramel mixture.
  15. Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.

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gooey rolo truffle cookies with coconut graham cracker crumb crust

Filed Under: Bites, Butter, Candy Bar, Caramel, Caramelized, Chive and Onion, Chocolate Bark, Chocolate Chip, Chocolate Chips, Chocolate Drizzle, Coconut, Cookies, Crumbs Tagged With: , , , , , , , , ,



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Giveaway Winner + Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

October 3, 2012 By

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Congratulations to Jennie over at The Messy Baker Blog for winning the Redwood Hill giveaway!

She is a lucky girl!  But, if you didn’t win, don’t worry… I will have more giveaways.

Okay, two really exciting things happened this week:

1.  The president of Micronesia visited my college on Sunday.

preseiddent

2. I got Homecoming Queen.  Funny story, though… they got two “Homecoming King” sashes, so I got to rep a king sash all night long.  Don’t care!

ktkelvin

ktkel

Anyway, before it gets too cold, I want to share one more freezing cold recipe with you.

I have eaten Gelato a few times, but this is the first time I had ever made it.  I could not believe how creamy it was.  So decadent and the chocolate peanut butter topping was also smooth and creamy, so there were some nice textures going on.

If you happen to get another unseasonably warm day, I suggest you make this Gelato.

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Vanilla Gelato with Chocolate Peanut Butter Ganache Topping

Ingredients:

  • 3 1/2 cups vanilla Kefir (I’m obsessed with Kefir right now if you can’t tell)
  • 1 cup greek yogurt
  • ¼ cup creamer
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1/3 cup peanut butter
  • 1/3 cup chocolate chips
  • 2 tbsp oil

Directions:

  1. Mix sugar, cornstarch, salt, and Kefir in a medium saucepan. Whisk and heat over medium heat, frequently scraping the bottom, until the mixture begins to barely simmer around the edges.
  2. Then, stirring constantly and scraping the sides and corners of the pan to prevent scorching, let the mixture simmer for 2.5 to 3 minutes to fully cook the cornstarch.
  3. Scrape the hot mixture into the bowl and whisk until well blended
  4. Set in the freezer to cool for about 10-15 min.
  5. When cool, whisk in the frozen yogurt until you get a smooth consistency.
  6. Pour the Gelato mixture into the canister of an ice cream maker. Freeze according to manufacturer’s directions.
  7. Once frozen, melt the peanut butter, chocolate chips, and oil in a microwave safe bowl in the microwave until melted, about 1 minute.  Whisk until blended and spread evenly on top of the Gelato.
  8. Freeze again until the chocolate layer has hardened.

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Filed Under: Chocolate, Chocolate and Peanut Butter, Chocolate Chip, Fudgy, Ganache, How to Chocolate, Ice cream, Italian, Peanut Butter, Peanut Butter Frosting, Peanut Butter Fudge



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White Chocolate Peanut Butter Funfetti Cake Balls

September 20, 2012 By

white chocolate peanut butter funfetti cake balls

7-6-12 090

I’ve got probs.

First of all, I haven’t jumped on the pumpkin bandwagon and I’m still making summery, Funfetti-colored cake balls. I have already had: pumpkin ice cream, pumpkin coffee creamer, Starbucks pumpkin latte, store-bought pumpkin muffins, and pumpkin tea, but I have yet to bake pumpkin-flavored food.  (Actually, I did, but I forgot to take pictures so it doesn’t count.)

Second of all, I may have overdone it here with the triple flavor combo, but it worked.

So, yeah, I’ve got probs, but it’s okay because I made you cake balls.

These are just like regular cake balls, but instead of frosting, you use melted white chocolate and peanut butter.  Yum, yum, yum.

white chocolate peanut butter cake balls

inside of a funfetti cake ball

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 White Chocolate Peanut Butter Funfetti Cake Balls

Ingredients

  • 1 pre-made cake (Use a box mix or your own recipe)
  • 1 cup smooth peanut butter, melted  (Preferably Peanut Butter & Co Peanut Butter!)
  • 1 cup white chocolate chips, melted
  • 1 (3 ounce) bar chocolate flavored almond bark

Directions

  1. Crumble your pre-made cake in a bowl.
  2. Mix in melted peanut butter and white chocolate.
  3. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  4. Use a small scoop to form balls of the chocolate cake mixture.
  5. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

white chocolate peanut butter chocolate covered cake balls

Filed Under: Cake balls, Chocolate and Peanut Butter, Chocolate Bark, Chocolate Chip, Nut Butter, Nuts, Peanut Butter, peanut butter white chocolate chip cookies, White Chocolate Tagged With: , , , , , ,



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Chocolate Chip Cookie Dough Cheesecake Bars

September 16, 2012 By

cookies cheesecake 8-5=12 459

I just need to tell you guys that Brandy is awesome because without her, I would have never discovered these gems.

I made these cheesecake cookie bars for my family a couple of weeks ago and they were devoured in a day.  Mind you, my family consists of my mom and dad… that’s it.  We have dessert issues.

If you like cheesecake, you’ll like these.  If you like cookie dough, you’ll like these.  If you like them both, you’ll love these.

Also, to add to how happy these cheesecake bars make me, I’m just going to post some more things that are making me happy right now  (*Note: the only pictures that are mine are the cheesecake bar photos):

 

121034308705711021_c91n1OxN_f

the-office-season-9-small

starbucks-pumpkin-spice-latte

seasaltcaramelgelato

MMs-CandyCorn

24927490_26025723_trimmed

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What are you loving right now??

Chocolate Chip Cookie Dough Cheesecake Bars
From:  Brandy

Ingredients:

Crust:

  • 1 1/2 cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:

  • 5 tablespoons unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 3/4 cup flour
  • 2/3 cup chocolate chips

Cheesecake Filling:

  • 10 oz cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
Instructions
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (*Note: This mixture is going to be dry…that’s okay. You’re going to crumble it on top of the cheesecake layer.)
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form “clumps” of the cookie dough, smoosh it together and flatten it out.  Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

cookies cheesecake 8-5=12 424

Filed Under: Bars, Candy Corn, Caramel, Cheesecake, Chocolate, Chocolate Bark, Chocolate Chip, Chocolate Chips, Graham Crackers, Salted Caramel Chocolate Chip Cookies, Salty and Sweet combination Tagged With: , , , , , , ,



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