Austrian Chocolate Cream Cheese Bars is a decadent dessert that is perfect for holidays gatherings or potlucks.Chocolate and cream cheese are the stars of the recipe.
According to my husband, these Austrian Cream Cheese Bars are the best bars he ever ate in his life. I have to recognize myself that these are ones of the best I ever tried in my life.
This is an old recipe I found among other million recipes I own. I am sure you know what I am talking about. Yeah, the recipes you collect and think that one of these days you are going to make them, but you can’t today, because you don’t have cream cheese in the fridge, or pecans, or whatever ingredient you need.
My collection is growing. As a food blogger, I think I might need another lifetime to make all the recipes I fell in love with and share them with you.
How To Make These Austrian Chocolate Cream Cheese Bars:
I made them in a 13×9 inches pan. You will end up with a tone of bars, especially if you cut them in smaller pieces. To tell you the truth, you have to cut them small, as they are quite sweet and satisfying, very rich and delicious. They actually taste like a candy bar, a very, very good candy bar.
You will need few ingredients and a scale. I know that many of you think that measuring in cups and tablespoons is good enough, but it all depends on how well you know how to measure. I am not going to lecture you again about why you need a scale, because I am sure you heard it before. It is good to have one in the house, it is relatively inexpensive and it does magic to your recipes, so go get one.
Start with the crust. In a large mixing bowl, combine flour, brown sugar, cinnamon and butter. Beat at medium speed about 2 minutes or until crumbly and well blended. Obviously, a food processor would do the job faster, if you have one, but don’t stress out. Press mixture into a 13×9 inch pan and bake for 12 minutes; remove from the oven.
Meawhile, in a small bowl, beat cream cheese, sugar, flour and eggs at medium speed until smooth. Stir in the chocolate chips. Pour the cream mixture over the partially baked crust.
Bake for an additional 15 to 20 minutes or until the topping is almost set. Remove from the oven. Immediately sprinkle the remaining chocolate chips over top. Return to oven for 1 minute to melt the chips. Remove from the oven. Gently spread melted chips over top. Sprinkle with nuts, lightly pressing them into the chocolate.
Refrigerate for an hour. Cut into bars and serve.
Store in the refrigerator. Makes 36 bars.
NOTE: Watch your time and make sure to cut into bars as directed, before cooling completely. The crust becomes quite firm and it is difficult to cut through when fully chilled.
Chocolate, cream cheese, more chocolate and nuts, right out from the fridge, the bars taste like a candy bar. Heaven in your mouth!
An awesome recipe for potlucks, Christmas or any holiday celebration, these bars will be the star of the party!
- For the crust:
- 1½ cups all purpose flour
- ½ cup firmly packed brown sugar
- ½ teaspoon cinnamon
- ⅔ cup butter, softened
- For the topping:
- 1 (8 oz) package cream cheese softened
- 2 tablespoon all purpose flour
- ½ cup granulated sugar
- 2 eggs
- 6 oz semisweet chocolate chips
- For the glaze:
- 6 oz semisweet chocolate chips
- ½ to ¾ cup chopped pecans or walnuts, toasted
- Preheat oven to 350F.
- In a large mixing bowl, combine flour, brown sugar, cinnamon and butter.
- Beat at medium speed about 2 minutes or until crumbly and well blended. A food processor is good as well.
- Press mixture into an ungreased 13x9 inch pan.
- Bake for 12 minutes; remove from the oven.
- In a small bowl, beat cream cheese, sugar, 2 tablespoons flour and eggs at medium speed until smooth
- Stir in the chocolate chips.
- Pour the cream mixture over the partially baked crust.
- Bake for an additional 15 to 20 minutes or until the topping is almost set.
- Remove from the oven. Immediately sprinkle the remaining chocolate chips over top. Return to oven for 1 minute to melt the chips.
- Remove from the oven. Gently spread melted chips over top. Sprinkle with nuts, lightly pressing them into the chocolate.
- Refrigerate 1 hour. Cut into bars. Store in the refrigerator. Makes 36 bars.
- NOTE: Watch your time and be sure to cut into bars as directed, before cooling completely. The crust becomes quite firm and it is difficult to cut through when fully chilled.
- Serve and enjoy!
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