I finally got around to making these bars again! If you don't follow me on Facebook - then you probably don't know that I had mentioned these bars a few weeks ago. I brought them to my Mom's side of the family's Christmas party and they were gobbled up before I could even get a picture taken! Everyone loved them so much they were going back for seconds! The bar consists of a scrumptious graham cracker crust, a yummy cheesecake center, and a delicious chocolate chip cookie top! How could you say no to that?
*Slightly Adapted From This Recipe*
- 1 1/2 cups graham cracker crumbs
- 5 tbsp melted margarine, shortening, or coconut oil (I used Earth Balance Spread)
Chocolate Chip Cookie Dough Ingredients:
- 5 tbsp margarine or shortening
- 1/3 cup packed light brown sugar
- 3 tbsp white sugar
- 1/4 tsp salt (don't add this if you're using Earth Balance margarine)
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 2/3 cup chocolate chips
- 8 oz of Vegan Cream Cheese - at room temperature
- 1/4 cup sugar
- 3 tbsp corn starch, tapioca starch, or arrowroot (I used corn starch)
- 1 tsp vanilla extract
Preheat your oven to 325 degrees F. Line an 8 inch square baking pan with parchment paper and allow a little overhang. This will help with lifting the bars out of the pan. Spray with cooking spray.
Mix your melted margarine, shortening, or coconut oil and the graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of your prepared pan. Bake in the preheated oven for 6 minutes. Set aside on a cooling rack while you prepare the cookie dough.
In a large bowl mix the margarine or shortening, brown sugar, white sugar, salt, and vanilla with a hand mixer for about 1 minute. Add in the flour and mix together until the dough is just combined. Fold in the chocolate chips and set aside.
In another large bowl or in a food processor combine the cream cheese and sugar. Blend until well combined. Add in the corn starch and vanilla and mix thoroughly. Pour the cheesecake mixture on top of the prepared graham cracker crust. Form teaspoon sized balls of cookie dough and place on top of the cheesecake mixture. Be sure to use all of the cookie dough.
Bake for about 30 minutes until the cookie dough is browned and firm. Move the bars to a cooling rack and allow to cool. The bars are best when refrigerated overnight, but refrigerate for at least an hour before serving.
Lift the bars out of the pan using the parchment paper over-hang. Cut into squares and serve!