Fudgy Mint Cheesecake Bars Recipe

Fudgy Mint Cheesecake Bars Recipe

20 min
42 min


1/2 cupCHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (125 mL)
2/3 cupbutter, divided (approx.) (150 mL)
2 cupsgranulated sugar (500 mL)
1 cupall-purpose flour (250 mL)
4 eggs, divided (4)
2 tspvanilla extract (10 mL)
1 pkg (8 oz)brick-style cream cheese, softened (250 g)
1 tbspcornstarch (15 mL)
1 cansweetened condensed milk (398 mL)
1 tsppeppermint extract (5 mL)
Green food colouring (optional)
1 cupCHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips (250 mL)
1/2 cupwhipping cream (125 mL)


    1. Preheat the oven to 350°F (180°C). Butter a 9 x 13-inch (3 L) baking pan; set aside. Melt chocolate chips with 1/2 cup (125 mL) butter. Combine chocolate mixture with sugar, flour, 3 eggs and vanilla in large bowl. Beat until well blended; spread mixture into prepared pan. Bake for 12 minutes.

    2. Meanwhile, beat cream cheese with remaining butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining egg, peppermint extract and food colouring (if using). Pour mixture over hot brownie layer. Bake for 30 minutes or until set.

    3. Chocolate Glaze: Combine chocolate chips and whipping cream in small saucepan set over low heat. Cook, stirring constantly, until thickened and smooth. Spread over top cheesecake layer; cool. Refrigerate until set. Cut into bars. Store covered in refrigerator.

    Makes 24 to 36 bars.

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