ALMOND JOY BITS CHEESECAKE SQUARES!
|Categories:||Chocolate, Quick & Easy|
|Keywords:||coconut, and, Almond, Joy, bits|
|Serves:||about 24 squares|
|CHOCOLATE CRUMB CRUST:|
|in medium bowl, stir together 1`1/2 cups graham cracker crumbs, 1/3 cup sugar, 1/4 cup hershey's cocoa and 1/3 cup melted butter or margarine.|
|3 pkg||(8`oz each) cream cheese, softened|
|2 Tbsp||all purpose flour|
|1||container (8`oz.) dairy sour cream|
|1 1/2 tsp||vanilla extract|
|1/2 tsp||almond extract|
|1 2/3 c||(10`oz pkg.) almond joy coconut & almond bits (pictured above)|
|MILK CHOCOLATE DRIZZLE:|
|in small microwave-safe bowl, place 2/3 cup hershey's milk choc. chips and 1`1/2 teaspoons shortening (do not use butter, margarine or oil) and microwave (100%) 1 minute, stir until melted.|
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DirectionsHeat oven to 325 Degrees.
Prepare the crust :
In medium bowl, stir together graham crackers, sugar, Hershey's cocoa and melted butter or margarine. Press mixture into bottom of pan. 13x9x2Prepare the Filling:
In large mixer bowl, beat cream cheese and sugar until well blended. Gradually add flour, beating until blended. Add sour cream, vanilla, almond extract and eggs; beat until blended. Stir in bits. Pour over crust. Bake 55-60 minutes or until set. Cool completely in pan on wire rack. Cover; refrigerate at least 6 hours.DRIZZLE:
Drizzle milk chocolate drizzle over top of cheesecake. Refrigerate about 15 minutes or until drizzle is set. Cut into squares. Cover . refrigerate leftover cheesecake.
About 24 servings.