"They asked me to play."

from ZeroHedge: Ukraine is desperately seeking more money, which has been a persistent reality of the war, and the European Union is scrambling to find solutions amid a general Western war weariness which has already seen hundreds of billions poured into Kiev’s coffers. Currently EU member states are rapidly advancing a plan to permanently freeze as much as €210 billion […]

by Amil Imani, American Thinker: The mask is off. The deep state operatives in Pennsylvania – that battleground fortress we fought tooth and nail to reclaim – have finally confessed to a treasonous betrayal that reeks of the swamp’s foulest underbelly. For decades, non-citizens, including illegals flooding our borders like an unchecked invasion, have been handed the keys […]

from Glenn Diesen: TRUTH LIVES on at https://sgtreport.tv/

This cranberry cake is one of my favorite ways to bake with fresh cranberries. The tart berries burst against the soft, tender crumb, and the coarse sugar on top gives it a little sparkle. It’s perfect for potlucks, snacks, dessert, and even breakfast! I love how this Cranberry Cake brings together simple ingredients for something that feels special. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeCranberry Cake RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes This Cranberry Cake is one of my favorite holiday recipes, and honestly, it never lasts more than a day in our house. Here’s what makes it so special: Bright, Tart Flavor: The fresh cranberries bring a pop of tangy flavor that balances the sweetness perfectly. It’s the same flavor we love in our White Chocolate Cranberry Scones. Moist and Tender Texture: Thanks to Greek yogurt and brown sugar, this cake stays soft and moist even after it cools. It actually tastes better the next day, which makes it great for make-ahead baking. Simple to Make: Everything comes together in one bowl, so cleanup is easy. The batter is thick and forgiving, which means you can’t really mess it up. Perfect for Any Time of Day: It’s sweet enough for dessert but not too rich for breakfast or an afternoon snack. I love serving it with coffee or tea, just like I do with our Strawberry Crumb Cake. Festive and Pretty: A sprinkle of coarse sugar gives it a sparkling top, and a drizzle of simple icing makes it look extra special. It’s the kind of cake that feels homemade and celebratory all at once. Key Recipe Ingredients Butter – Slightly softened butter gives the cake a rich, tender crumb and helps it bake up moist. You can use salted or unsalted; just adjust the added salt slightly if using salted butter. Light Brown Sugar – Adds sweetness with a hint of caramel flavor that pairs perfectly with tart cranberries. Eggs – Provide structure and help the cake rise while keeping it soft and fluffy. Make sure they’re at room temperature for even mixing. Greek Vanilla Yogurt – Keeps the cake moist and adds a gentle tang that balances the sweetness. Whole milk yogurt works best, but plain Greek yogurt can be used too. Almond Extract – A small amount adds a subtle nutty aroma that complements the cranberries beautifully. Fresh Whole Cranberries – Add bright, tart bursts of flavor in every bite. You can use frozen cranberries straight from the freezer if fresh aren’t available. Coarse or Sparkling Sugar – Sprinkled on top before baking for a crisp, lightly sweet crust that looks festive. Powdered Sugar & Milk (Optional Icing) – Whisked together to make a simple drizzle that adds a touch of sweetness and a pretty finish once the cake has cooled. Substitutions And Variations Here are some of our favorite substitutions and variations: Fruit Options: I love using fresh cranberries, but frozen ones work just as well. You can also swap in blueberries, raspberries, or chopped strawberries for a different flavor. Topping Ideas: Instead of coarse sugar, sprinkle on sliced almonds or a light crumb topping before baking. Both add great texture. Icing Options: You can skip the icing for a less sweet cake or drizzle with a simple orange glaze made from orange juice and powdered sugar. Step-By-Step Recipe Instructions Cream the softened butter and brown sugar until light and smooth. Beat in the eggs one at a time, mixing well after each addition. Add the yogurt, vanilla, and almond extract, and mix until fully combined. Add baking powder, baking soda, salt, and flour, and mix just until thick batter forms. Gently fold in the cranberries using a wooden spoon or spatula. Pour the batter into a greased 9×13 pan and spread evenly. Sprinkle coarse sugar over the top and bake at 350°F for about 40 minutes. Once cooled, drizzle with simple icing and let it set before slicing and serving. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Bake the Cake in Advance: This cranberry cake stays moist and tender for several days. Bake it a day or two ahead, let it cool completely, and store it tightly covered at room temperature. The flavor actually deepens as it rests. This Cranberry Cake is the kind of recipe that works for breakfast, snack, or dessert. Video: Watch Us Make This Recipe Print Cranberry Cake This easy cranberry cake is bursting all over with holiday flavors. It's perfect for potlucks, snacks, dessert, and even…breakfast. So easy and festive! Course Breakfast, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 40 minutes minutesTotal Time 55 minutes minutes Servings 20 servings Calories 151kcal Author Amy Dong Ingredients½ cup butter slightly softened1 cup light brown sugar packed2 large eggs room temp1 cup Greek vanilla yogurt whole¼ teaspoon almond extract1 teaspoon vanilla extract1 teaspoon baking powder1 teaspoon baking soda¼ teaspoon table salt2 cups all purpose flour1 ½ cups cranberries fresh, wholecoarse sugar sparkling sugar, for toppingOptional Simple Icing:1 cup powdered sugar1-2 tablespoons milk InstructionsPreheat oven to 350F, with rack on lower middle position. Grease a 9×13 baking pan. Set aside.In the bowl of a stand mixer, fitted with paddle attachment, cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl as needed; beat until smooth. Beat in the yogurt, almond extract, vanilla extract, baking powder, baking soda, salt, and both flours. The mixture will be quite thick; use a wooden spoon to stir in the fresh cranberries. Transfer the batter into the prepared pan. Sprinkle top with a thin layer of coarse sugar.Bake about 40 minutes, or just until a toothpick inserted into the center comes out almost clean, with a few fine tender crumbs attached. Sprinkle on more coarse sugar to garnish, if desired. Let cool before cutting and serving. For Optional Simple Icing: In a bowl, whisk together powdered sugar and 1 tablespoon milk until smooth and thick enough to drizzle. If needed, add 1 teaspoon of milk at a time, just until icing is of desired consistency. Drizzle over cooled cake and let set for 15 minutes. Video Notes This cake keeps well and actually tastes better and becomes moister after it’s completely cooled.  Use room temperature ingredients. Softened butter and room temp eggs help the batter mix evenly for a smooth, tender crumb. Don’t overmix the batter. Once you add the flour, mix just until combined to keep the cake light and soft. Fold in cranberries gently. Stir them in by hand so they stay whole and don’t bleed too much color into the batter. Use fresh or frozen cranberries. If using frozen, add them straight from the freezer without thawing to prevent excess moisture. Sprinkle sugar before baking. A light layer of coarse or sparkling sugar gives the cake a crisp, golden top. Check for doneness early. Start testing around 35 minutes since oven times vary; the cake should be set with a few tender crumbs on the tester. Cool completely before icing. The drizzle will set nicely and won’t melt into the cake. This recipe is part of our Cake and Cupcake Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 151kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 156mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg Frequently Asked Questions Can I use plain yogurt instead of vanilla? You can. Plain Greek yogurt works just as well and keeps the cake moist. If you use plain yogurt, you might want to add an extra teaspoon of vanilla extract for flavor. Do I have to add the icing? Not at all. The coarse sugar topping gives the cake a nice crunch and sweetness on its own. The icing is optional if you want a little extra sweetness or a prettier finish. How long does it keep? Store the cooled cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. It also freezes well for up to 2 months—just wrap it tightly. Thaw overnight in the fridge and bring to room temperature before serving. More to Bake and Eat Blueberry Coffee Cake – This easy blueberry coffee cake is super tender and moist, with a light crispy topping. This blueberry cake is easy and can be made ahead. Chewy White Chocolate Cranberry Bars – These Chewy White Chocolate Cranberry Bars are super chewy, soft, and luscious! Full of fresh cranberries and white chocolate. So easy, too. Pear Cake Recipe – This Pear Cake is a simple and scrumptious way to make use of delicious pears. It’s perfect for breakfast and snacks alike. Pumpkin Bread Pudding – This Pumpkin Bread Pudding is always devoured by friends and family. Perfect for fall holidays, potlucks, brunch, or dessert.

These peanut butter fudge cookies are what happens when rich, brownie-like chocolate cookies meet a fluffy peanut butter filling. They’re soft, chewy, and just the right amount of sweet. It’s one of my favorite sandwich cookies recipe! This Peanut Butter Fudge Cookie recipe is one I reach for when I want something cozy and satisfying. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipePeanut Butter Fudge Cookies RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Peanut Butter Fudge Cookies whenever an easy yet irresistible dessert. Here’s what makes them special: Rich, Fudgy Cookies: These cookies bake up soft and chewy, with that deep cocoa flavor that reminds me of brownies. It’s a family favorite like our Snickerdoodle Sandwich Cookies. Creamy Peanut Butter Filling: The filling is smooth, fluffy, and just the right amount of sweet. It spreads easily and sets beautifully between the cookies, making every bite a little peanut butter dream. Perfect Texture Combo: I love how the chewy chocolate cookies contrast with the soft, creamy center. It’s that balance of rich and light that keeps you coming back for another. Simple to Make: Even though they look fancy, these cookies come together with basic pantry ingredients and a few easy steps. If you like simple recipes that deliver big flavor, you’ll love these Peanut Butter Chocolate Chip Cookies. Always a Hit: These cookies never last long in my house. They’re the kind of treat people ask for again and again, whether it’s for a bake sale, a party, or just a cozy night in. Key Recipe Ingredients Butter – Adds richness and moisture to both the cookies and the filling. Slightly softened butter blends smoothly with the sugars for a creamy base. Brown Sugar – Adds moisture and a deep caramel note that makes the cookies extra chewy. Eggs – Bind the ingredients together and help create that soft, brownie-like texture. Unsweetened Cocoa Powder – Brings the deep chocolate flavor that makes these cookies taste like fudge. Use a good-quality cocoa for the best result. Milk Chocolate Chips – Add pockets of melty chocolate throughout the cookies. Semi-sweet chips work too if you prefer a less sweet bite. Creamy Peanut Butter – The star of the filling, giving it that smooth, nutty flavor. I like using a no-stir variety for consistent texture. Powdered Sugar – Sweetens and thickens the peanut butter filling until it’s light and fluffy. Whole Milk – Softens the filling to a spreadable consistency. You can substitute with half-and-half or a splash of cream if you prefer. Substitutions And Variations Here are some of our favorite substitutions and variations: Chocolate Options: I like using milk chocolate chips for a sweeter bite, but dark or semi-sweet chips make the cookies richer. You can even mix a few types for more depth. Topping Ideas: I sometimes drizzle melted chocolate over the finished cookies or sprinkle a little flaky sea salt on top. Holiday Touch: Roll the cookie dough balls in red and green sprinkles before baking. Step-By-Step Recipe Instructions Whisk together flour, salt, baking soda, and cocoa in a large bowl. Cream butter, granulated sugar, brown sugar, and vanilla until fluffy. Add beaten eggs and mix just until incorporated. Gently fold dry mixture into wet until fully combined. Stir in mini chocolate chips evenly throughout the dough. Form dough into a log, wrap, and chill until firm, about 1 hour. Divide dough into 20 portions and roll each into a ball. Press each ball gently onto a parchment-lined baking sheet. Beat peanut butter, butter, powdered sugar, and milk into a smooth filling. Spread filling on half the cookies and sandwich with the remaining halves. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Chill the Dough: You can prepare the cookie dough up to two days in advance. Keep it tightly wrapped in the fridge until you’re ready to bake. Let it sit at room temperature for about 15 minutes before shaping and baking. Prep the Filling: The peanut butter frosting can be made a day or two ahead. Store it in an airtight container in the fridge, then let it soften at room temperature before spreading. These Peanut Butter Fudge Cookies combine chewy chocolate cookies with a soft peanut butter filling. Video: Watch Us Make This Recipe Print Peanut Butter Fudge Cookies These peanut butter fudge cookies combine the best of three worlds – brownies, chocolate cookies, and peanut butter all wrapped into one decadent, chewy, stay-soft sandwich cookie! Course cookies, DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 15 minutes minutesCook Time 8 minutes minutesChill time 30 minutes minutesTotal Time 53 minutes minutes Servings 20 cookies Calories 426kcal Author Amy Dong IngredientsFor the Cookies:2 ¼ cups all purpose flour½ teaspoon table salt1 teaspoon baking soda1 cup butter slightly softened (2 sticks)½ cup granulated sugar1 cup brown sugar packed2 large eggs beaten, room temp1 tablespoon pure vanilla extract½ cup unsweetened real cocoa powder1 cup milk chocolate chipsFor the Filling:1 cup salted butter room temperature1 cup creamy peanut butter room temperature3 ¾ cups powdered sugar2-3 tablespoons whole milk InstructionsPreheat oven to 350F with rack on lower middle position. Line baking sheet with parchment paper.In a large bowl, whisk together flour, salt, baking soda, and cocoa.In another large bowl or the bowl of stand mixer, combine butter, both sugars, and vanilla. Beat on medium-high until it’s as fluffy as it can get, scraping sides down periodically; about 3-4 minutes. Add beaten eggs and beat just to combine.Using rubber spatula, gently fold flour mixture into butter mixture just until batter is completely moistened. Fold in milk chocolate chips.Wrap and chill dough until firm enough to handle, about 30 min to 1 hour.Form dough into 1 1/4-inch balls and flatten slightly, as these tend not to spread too much. Place on parchment lined baking sheet and bake 9-10 minutes. They might seem a bit underdone, but will set nicely when cool.Meanwhile, make the filling: Beat together the butter and peanut butter in a large bowl until smooth and fluffy. Gradually add in powdered sugar and beat until filling is smooth. Add 1 TB milk at a time, until desired consistency. Once cookies are completely cooled, spread half the cookies with the peanut butter frosting and sandwich with the remaining cookies. Video Notes Use room temperature butter and eggs so the dough mixes evenly and the cookies bake with a consistent texture. Don’t skip chilling the dough. It helps the cookies hold their shape and keeps them thick and chewy. Measure cocoa powder and flour correctly by spooning and leveling to avoid dense cookies. Bake just until the edges are set and the centers look slightly soft. They’ll firm up as they cool for that perfect fudgy bite. Let cookies cool completely before adding the filling so it doesn’t melt or slide off. For a fluffier filling, beat the butter and peanut butter longer before adding powdered sugar. Add milk to the filling one tablespoon at a time until it’s smooth and spreadable but not runny. If the filling feels too thick, mix in a touch more milk; if too thin, add a bit more powdered sugar. This recipe is part of our Cookie Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 426kcal | Carbohydrates: 62g | Protein: 6g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 326mg | Potassium: 185mg | Fiber: 2g | Sugar: 24g | Vitamin A: 597IU | Calcium: 39mg | Iron: 1mg Frequently Asked Questions Can I use natural peanut butter for the filling? You can, but the texture will be a bit different. Natural peanut butter tends to be thinner and oilier, so the filling may not hold its shape as well. If you use it, stir it thoroughly before mixing and add a little extra powdered sugar to thicken. Do I have to chill the dough before baking? Yes, chilling helps the dough firm up so the cookies hold their shape in the oven. It also gives the flavors time to develop and keeps the cookies soft and chewy. Can I make the cookies without the filling? Absolutely. The chocolate cookies are delicious on their own and taste like a cross between a brownie and a chewy chocolate chip cookie. You can even sprinkle a little sea salt on top before baking for a simple finish. What kind of cocoa powder works best? Use unsweetened natural cocoa powder for the best balance of flavor and texture. Dutch-process cocoa will work too, but it gives a slightly darker color and a smoother, less tangy chocolate taste. How long does it keep? Store the assembled cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can also freeze the cookies (unfilled) for up to 2 months and thaw before adding the peanut butter filling. More to Bake and Eat Chocolate Peanut Butter Bars (No-Bake) – These No-Bake Chocolate Peanut Butter Bars are ridiculously easy to make. An addictively delicious crowd pleaser every time. Salted Caramel Cookies – If you like chocolate and caramel, try these salted caramel cookies with browned butter, sea salt, and caramel drizzle. Cookies ‘n Cream Cookies – These Cookies ‘n Cream Cookies are sweet, salty, crunchy, and chewy – all at once! They are a cross between Oreos and chocolate chip cookies. Amazing! One Bowl Nutella Cookies – These One Bowl Nutella Cookies are easy, only requires a few ingredients, and super fudgy. They are great for last minute treats!

This chocolate chip cheesecake bars recipe is my answer when I can’t decide between cookies or cheesecake. The buttery graham crust, creamy filling, and soft cookie topping come together in every bite. These Chocolate Chip Cheesecake Bars are my go-to dessert for potlucks and family nights. In This Article Amy’s NotesKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadVideo: Watch Us Make This RecipeChocolate Chip Cheesecake Bars RecipeFrequently Asked QuestionsMore to Bake and Eat View more This post may contain affiliate links, at no additional cost to you. Amy’s Notes I make these Chocolate Chip Cheesecake Bars whenever I want classic dessert bar. Here’s what makes them special: Three Layers of Goodness: Every bite has a little bit of everything – crunchy graham crust, creamy cheesecake, and soft cookie dough. It’s that perfect mix of textures that keeps everyone coming back for another square. Creamy Meets Chewy: The cheesecake layer is smooth and rich, while the cookie dough bakes up golden and chewy on top. It’s the same kind of satisfying contrast I love in these Chewy Fudgey Cheesecake Brownies. Easy to Make Ahead: These bars actually taste better after chilling overnight. That makes them perfect for parties, holidays, or when you just want dessert ready to go without any last-minute stress. Crowd-Pleasing Flavor: There’s something for everyone here – cookie lovers, cheesecake fans, and anyone who can’t resist chocolate chips. They disappear fast, just like a batch of Congo Bars. Perfectly Portable: These bars slice cleanly and hold up well, so they’re great for sharing or packing up for a picnic. No fork needed, just napkins and happy faces. Key Recipe Ingredients Graham Cracker Crumbs – Finely crushed crackers form the buttery base that holds everything together. You can swap in crushed digestive biscuits or vanilla wafers if that’s what you have. Salted Butter – Binds the crust and adds rich, salty flavor that balances the sweetness. Unsalted butter works too; just add a small pinch of salt. We’ll also use it for the cookie dough topping. Cream Cheese – The heart of the cheesecake layer, giving it that smooth, creamy texture. Make sure it’s softened so it blends easily without lumps. Granulated Sugar – Sweetens the cheesecake filling and helps it whip up light and fluffy. Egg – Adds structure to the cheesecake layer so it sets properly while staying creamy. Mini Chocolate Chips – Scatter sweetness throughout the cookie dough. I like minis because they melt just the right amount, but regular chips or chunks work too. Substitutions And Variations Here are some of our favorite substitutions and variations: Crust Options: I usually stick with graham crackers, but crushed Oreos or vanilla wafers make a fun change. You can even try chocolate graham crackers for a deeper flavor. Cheesecake Flavor: Add a spoonful of sour cream or a swirl of caramel sauce into the cheesecake layer for extra richness. You can also mix in a handful of mini chocolate chips for a little surprise inside. Cookie Dough Mix-Ins: Try swapping the mini chocolate chips for white chocolate, peanut butter chips, or chopped nuts. Step-By-Step Recipe Instructions Mix melted butter and graham cracker crumbs until evenly moistened. Press firmly into pan and bake at 325°F for 7–8 minutes; let cool. Beat cream cheese and sugar until smooth and fluffy. Add egg and vanilla; mix gently just until combined. In a separate bowl, cream butter and brown sugar until light, then mix in vanilla. Slowly fold in the flour just until no dry streaks remain. Stir in mini chocolate chips until evenly distributed. Pour cheesecake filling over crust in an even layer. Drop flattened chunks of cookie dough over cheesecake and bake. Chill fully before cutting into bars; keep refrigerated until ready to serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Bake and Chill in Advance: These bars taste even better after a night in the fridge. I like to bake them the day before, let them cool completely, then cover and chill overnight. The flavors blend beautifully and the texture firms up for clean slices. Freeze for Later: Once the bars are baked and cooled, cut them into squares and wrap each piece tightly. Store in an airtight container or freezer bag for up to two months. Thaw in the fridge before serving and they’ll taste just as fresh. This Chocolate Chip Cheesecake Bars recipe is one of those desserts that looks fancy but couldn’t be simpler. Video: Watch Us Make This Recipe Print Chocolate Chip Cheesecake Bars These dessert bars are out-of-this-world-amazing. Something for everyone’s craving in one pan. It’s always a sure hit! Course DessertCuisine AmericanDiet VegetarianMethod Bake Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes Servings 12 bars Calories 405kcal Author Amy Dong IngredientsFor the Crust:1 ½ cups graham cracker crumbs7 tablespoons melted salted butterFor Cheesecake Filling:12 ounces cream cheese room temperature, soft enough to indent when pressed but not melty⅓ cup granulated sugar1 large egg room temperature1 tablespoon pure vanilla extractFor Chocolate Chip Cookie Dough:5 tablespoons salted butter room temperature⅓ cup light brown sugar packed1 tablespoon pure vanilla extract¾ cup all purpose flour1 cup mini chocolate chips InstructionsPreheat oven to 325F with rack on lower middle position. Line 8×8 square baking pan with parchment paper, with enough hanging over handles to make a sling for easy removal. Grease the parchment paper with oil. Set aside. Make Crust: Mix melted butter and cracker crumbs together until resembles wet sand. Press mixture firmly and evenly into bottom of pan. Bake for 7-8 minutes. Remove pan to cooling rack, but keep the oven on.Make Cheesecake Filling: In bowl in stand mixer fitted with paddle attachment, cream together the cream cheese and sugar until light and fluffy and smooth. Mix in egg and vanilla on low until incorporated, taking care not to overmix. Pour cheesecake batter into prepared crust. Set aside.Make Cookie Dough: In bowl on stand mixer with paddle attachment, beat butter, and brown sugar on medium-high until light and fluffy, about 3 minutes. Add vanilla and mix just until combined. Slowly mix in the flour on low speed just until combined, taking care not to over mix. Fold in chocolate chips. Drop clumps of slightly-flattened dough evenly on top of cheesecake batter. Continue until all cookie dough is evenly distributed across top of cheesecake.Bake 30-40 minutes, until top of dough feels mostly dry and entire pan looks mostly set if given a gentle shake. It will continue to set up as it chills. Move bars to cooking rack to cool completely. Chill several hours or overnight. Lift bars out by sling and cut. Keep cut bars in fridge until ready to serve. Leftover bars can be wrapped and stored in freezer. Video Notes Mini chocolate chips chips melt just the right amount, as opposed to regular sized chocolate chips.  Use room temperature ingredients. Softened cream cheese and butter blend smoothly and create a creamy, lump-free texture. Don’t overmix the cheesecake layer. Mix just until the egg is incorporated to keep the filling light and prevent cracks. Press the crust firmly. A tightly packed crust holds together better when slicing and gives each bar a solid base. Chill before cutting. Let the bars cool completely, then refrigerate for several hours or overnight for clean, neat slices. Watch the bake time. The bars are done when the cookie dough top looks set and lightly golden, but the center still has a slight jiggle. Use mini chocolate chips. They melt evenly and give a balanced chocolate flavor in every bite. Line the pan with parchment. Leave extra overhang on the sides to lift the bars out easily once chilled. Slice with a warm knife. Dip your knife in hot water, wipe dry, and cut for smooth, clean edges. This recipe is part of our Cheesecake Recipes Collection.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 405kcal | Carbohydrates: 38g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 266mg | Potassium: 85mg | Fiber: 1g | Sugar: 25g | Vitamin A: 787IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg Frequently Asked Questions Do I have to use mini chocolate chips? Mini chips melt more evenly and give a nice balance in each bite, but regular chocolate chips or chopped chocolate bars work too. If you use larger pieces, the texture will be a little chunkier but still delicious. Can I make these bars without a stand mixer? Absolutely. A hand mixer works just fine for both the cheesecake and cookie dough layers. Just be sure to mix on low speed when adding the egg to the cheesecake so you don’t overbeat it. How do I know when the bars are done baking? The cookie dough top should look mostly dry and lightly golden, and the center should jiggle just slightly when you shake the pan. The bars will continue to set as they cool and chill. How long do they keep? Store the bars in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months. Thaw in the refrigerator overnight and enjoy chilled or at room temperature. More to Bake and Eat Chewy Chocolate Brownie Cookies – Can’t decide between brownies vs. cookies? Now you don’t have to. Say hello to these amazing Chewy Chocolate Brownie Cookies. Chocolate dream come true. Brown Butter Chocolate Chip Cookies – These Brown Butter Chocolate Chip Cookies stay soft and chewy for days. Brown butter creates a toffee-like depth that is unmatched. Triple Chocolate Chip Cookies – These Triple Chocolate Chip Cookies are teeming with cocoa and two kinds of chocolate chips – total gratification for chocolate lovers! Peanut Butter Chocolate Chip Cookies – These gluten-free peanut butter cookies with chocolate chips are soft and chewy and boast big peanut butter + chocolate flavors.

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