Chocolate Chip Cheesecake Bars. Yep, you read that right. Today I’m combining two of the best desserts for an all-in-one cookie bar. And trust me when I say, you’re gonna wanna give these a try.
Um, hello! Do you see that little cheesecake river there? Gorgeous. Delicious.
I have made several attempts at chocolate chip cheesecake bars and none of them have panned out until now. Too much cheesecake. Too little cookie. Or just too much WORK! But I’ve finally done it.
I’ve perfected an ooey gooey bar that is loaded with chocolate chips and hints of creamy cheesecake bites. You’ll need about an hour of your time but most of that time is for baking. Throwing these bars together is easy, waiting to eat them is the hard part!
If you’re making these for an event (and trust me – you should!!), you’re gonna want to prepare them at least a day in advance. Like with most cheesecake recipes, these bars will have to spend some time in the refrigerator.
A trick I’ve recently learned is to spray your baking dish with non-stick spray prior to lining with parchment paper. This is because parchment paper uh, doesn’t seem to want to stick and the non-stick spray acts as an adhesive of sorts. So, you should spray! Or you can clip (with a few binder clips) the edges of the parchment paper to the baking dish — just make sure you remove the clips before baking.
To store your chocolate chip cheesecake bars, cut into bars and store in a sealed container in the fridge. These bars should hold for about 5 days — but can you?! ????
[pb-recipe]
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