Ingredients:
For the Cookie Dough Layer:
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup mini chocolate chips
For the Cheesecake Layer:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup whipped cream or whipped topping
For the Topping:
– 1/2 cup mini chocolate chips
Directions:
For the Cookie Dough Layer:
1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Mix in the milk and vanilla extract until well combined.
3. Gradually add the flour and salt, mixing until a smooth dough forms.
4. Fold in the mini chocolate chips.
5. Press the cookie dough evenly into the bottom of an 8×8-inch baking dish lined with parchment paper. Set aside.
For the Cheesecake Layer:
1. In another mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
2. Gently fold in the whipped cream or whipped topping until fully incorporated.
3. Spread the cheesecake mixture evenly over the cookie dough layer in the baking dish.
For the Topping:
1. Sprinkle the mini chocolate chips evenly over the top of the cheesecake layer.
2. Chill the cheesecake bars in the refrigerator for at least 4 hours, or until firm.
3. Once chilled, remove the cheesecake bars from the baking dish using the parchment paper overhang. Cut into squares and serve.
Prep Time: 20 minutes
Chill Time: 4 hours
Calories: 280 per serving
