Directions:
Grease a 9” x 13” (3.5L) baking pan and line with parchment paper.
Preheat oven to 325°F (160°C).
Base: Combine melted butter and cookie crumbs in small bowl. Press firmly into prepared pan and bake in preheated oven, 6 minutes. Cool while preparing filling.
Filling: Beat cream cheese until fluffy. Gradually beat in condensed milk, eggs and mint extract until smooth. Pour over cookie base. Bake 25 - 30 minutes. Cool.
Glaze: Melt chocolate with butter in small saucepan over medium heat. Stir until smooth. Remove from heat and stir in vanilla extract. Spread over cooled bars. Chill in refrigerator 3-4 hours or until set.
Cut into squares.
Tip: for a festive touch, sprinkle with chopped candy canes, nuts or other candy before glaze sets.
Shop Ingredients
Directions
Directions:
Grease a 9” x 13” (3.5L) baking pan and line with parchment paper.
Preheat oven to 325°F (160°C).
Base: Combine melted butter and cookie crumbs in small bowl. Press firmly into prepared pan and bake in preheated oven, 6 minutes. Cool while preparing filling.
Filling: Beat cream cheese until fluffy. Gradually beat in condensed milk, eggs and mint extract until smooth. Pour over cookie base. Bake 25 - 30 minutes. Cool.
Glaze: Melt chocolate with butter in small saucepan over medium heat. Stir until smooth. Remove from heat and stir in vanilla extract. Spread over cooled bars. Chill in refrigerator 3-4 hours or until set.
Cut into squares.
Tip: for a festive touch, sprinkle with chopped candy canes, nuts or other candy before glaze sets.