Monday, 11 February 2013

S’mores Cheesecake Bars...

Prep Time: 15 minutesTotal Time: 4 hours, 15 minutes
Yield: 9 to 12 bars

  • 2 (8 oz.) packages of cream cheese, softened
  • 1 cup powdered sugar
  • 1 (8 oz.) tub Cool Whip, softened
  • 1 teaspoon pure vanilla extract
  • 1 cup miniature marshmallows
  • 1 cup chocolate chips, finely chopped
  • 14 to 16 Honey Graham Crackers, divided
  • 4 ounces (half jar) Marshmallow Fluff


Put the cream cheese in a large mixing bowl and beat with electric mixer until smooth.
Add in the powdered sugar and continue to mix until incorporated.
Mix in the Cool Whip and vanilla; beat until no lumps appear.
Fold in the miniature marshmallows and chopped chocolate chips.
Line a 9x9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out.
Layer about 7 to 8 graham crackers to the bottom of the pan, breaking them as needed to fit.
Pour the cheesecake mixture over the graham crackers, and smooth it out with a spatula.
Layer the rest of the graham crackers on top.
Chill in the freezer for 4 hours, or over night.
Spread the marshmallow fluff on top, smooth it out with a spatula.
Toast it with a kitchen torch, optional, or garnish with chopped chocolate chips.
Cut and serve.
Refrigerate any leftovers.

Notes:  *4 hours chill time.