Oh you guys, I think I’ve found the most decadent chocolate dessert I’ve ever made. These bars are amazing. Over the weekend I was doing a search over at Food Network and this was on the front page. On a whim I decided to give them a shot because wow, that’s a lot of chocolate and I needed to try it!

So they were originally called Chocolate Cheesecake Candy Cane Bars. Here’s the thing: I’m not terribly crazy about hard candy — and especially candy canes — crunched up on top of softer desserts. I like them on their own if I’m in the mood, but otherwise no, leave my desserts alone!

So I substituted chopped walnuts instead and I honestly cannot imagine these with anything else. I really don’t think the candy cane would have worked as well unless you added a touch of peppermint extract to the top layer, but honestly even that I think would be overdoing it.

I think I’d also add just a touch more melted butter to the crushed Oreo crust because it crumbled more than I’d like after it was baked.

Anyway. On to some pictures!

My two eight-year-olds helped me with the “action shots” (in actuality it was nearly a fight to the death over who would get to take which shots, but as you can see it all worked out in the end. Yay kids in the kitchen!)

I didn’t take a picture of the crushed Oreos but this works. This is added to the cream cheese/sour cream mixture in the next picture:

I was so happy when I read that the recipe called for sour cream — I love cheesecakes with sour cream. Don’t mind the messy counter in the background – it was grocery day.

The processed cheesecake mixture was very thick and gloppy and heavenly and delicious.

The chocolate topping. Need a closer look?

That’s better.

After the cheesecake bakes you drizzle the chocolate topping on while the cheesecake is still warm. Let the whole thing cool down a bit more before putting it in the fridge and then let it stay in there until it’s completely chilled and set through.

My top chocolate layer cracked a bit after sitting in the fridge for a couple of days but of course that didn’t affect the taste at all!

Now that is a thing of chocolate beauty. The foil lining the pan makes it extremely easy to lift the whole thing out for cutting, and then it plops back into the pan with no problem when you’re done.

Want some?

Post from: Chocolate Bytes