AUGUST 4TH – KENTUCKY FRIED CHICKEN, CHOCOLATE CHIP

Chocolate Chip Mint Cheesecake Bars

2 c. finely crushed cream-filled chocolate sandwich cookie crumbs

2 eggs

½ c. butter or margarine, melted

1 (8 oz.) pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 Tbsp. peppermint extract

½ c. semi-sweet chocolate chips

2 tsp. vegetable shortening

14 cream de menthe thin candies, chopped

Preheat oven to 325°. In medium bowl, combine cookie crumbs and butter; mix well. Press crumb mixture firmly on bottom of 9” baking pan. Bake 6 minutes. Cool. In medium bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs, & peppermint extract until smooth. Pour over cooled cookie base & bake for 25-30 minutes. Cool 20 minutes.

Chill. Just before serving, in heavy saucepan, melt chocolate chips and shortening. Drizzle over top of chilled cheesecake bars. Sprinkle chopped chocolate mint candies over top. Cut into bars. Store leftovers covered in refrigerator.