2/3 cup miniature semisweet chocolate chips (I used the PB and chocolate swirl chocolate chips!)
Preheat oven to 325°. Butter a 9?-square baking pan (
*I used an 8x11 pan). Line pan with parchment paper, leaving enough to extend over the sides. Butter the parchment paper.(I didn't have parchment paper and they came out fine.) Combine graham cracker crumbs and butter until crumbs are moistened. Make sure you mix it well so that the crust isn't too crumbly. Stir in chocolate chips.
Press crust mixture into bottom of pan and 1 inch up sides. Bake for 6 minutes. Set pan on wire rack to cool.
5 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
3 Tablespoons granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 cup semisweet chocolate chips
Using an electric mixer , mix butter, brown sugar, sugar, salt, and vanilla extract at medium speed until smooth. Decrease mixer speed to low and add flour (Add a little at a time. You might not need all the flour. Just add it until the mixture sticks together). Mix just until incorporated. Stir in chocolate chips. Set aside.
**To me this cookie dough didn't taste that good by itself... I only ended up putting half the batch on my bars...but next time I think I'll just go with Pillsbury or Nestle pre-made dough. :)**
Using an electric mixer, beat cream cheese and sugar just until smooth. Add egg and vanilla extract, beating just until blended. Pour batter into baked crust. Drop cookie dough by teaspoonfuls over the top of the filling. It will seem like a lot of cookie dough but you want some in every piece. Bake about 30 minutes at 325 degrees, or until set. Transfer to wire rack.
For chocolate topping, melt 1/3 cup semisweet chocolate chips in a double boiler or in the microwave. *I think it's easier in the microwave. Put in a zip lock bag in a microwave safe bowl and cook for 30 seconds at a time, mixing within the bag after each interval. Snip off the corner of the bag and drizzle. Add about 1/2 tablespoon of butter if necessary to make chocolate smooth. Drizzle over top of bars.
*Next crush your favorite candy bar on top. I chose PB M&Ms. I froze them and used my food chopper to get them pretty small. It made it DELICIOUS!*
Cool bars in pan completely, about an hour…if you can resist!
Okay now enjoy the MAGIC BARS! They sure are yummy!
Jamielyn Nye is the owner and managing editor of I Heart Nap Time. She aspires to reach women, get their creative juices flowing, and to genuinely inspire. Her unique craft projects have been featured on many popular websites, including: BHG, Martha Stewart, Fox, ABC, Huffington Post, Parents and more. When she’s not creating . . . Jamielyn loves to chase her two little monkeys and snuggle up on the couch with her man.View all posts by →