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S’mores Cheesecake Bars
Submitted by Kate @ Diethood on September 17, 2012 in Brownies and Bars, Desserts
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 2 packages (8 Oz. Packages) Cream Cheese, Softened
- 1 cup Powdered Sugar
- 1 tub (8 Oz Size) Cool Whip, Softened
- 1 teaspoon Pure Vanilla Extract
- 1 cup Miniature Marshmallows
- 1 cup Chocolate Chips, Finely Chopped
- 16 whole Graham Crackers
- 4 ounces, weight Marshmallow Fluff
Preparation Instructions
Put the cream cheese in a large mixing bowl and beat with an 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 9×9 pan with aluminum foil leaving an overhang on opposite sides to lift the bars out when they are done.
Layer about 7 to 8 graham crackers in 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 overnight.
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:
Requires 4 hours chill time.
