This recipe was in the Houston Chronicle in early February. I made it for Isaac and me for Valentine's and then for a work potluck. I've adjusted it just a bit, and everyone has been loving it!
Crust:
3 cups chocolate wafer cookie crumbs (one time I used chocolate animal crackers, another time I used Oreos, both times it was great!)
4 tbsp of sugar
1/2 cup unsalted butter, melted
1) Heat oven to 350 degrees. Line a 13x9 baking pan with foil, extending beyond the short ends. Combine the cookie crumbs, sugar, and butter in a medium bowl, stirring to combine. Press mixture evenly into bottom of prepared pan. Bake 8-10 minutes, until set. Let the pan cool on a wire rack.
Filling:
1 cup sugar
1 cup malted milk powder (this can be found on the hot chocolate mix aisle)
3 8 oz packages of cream cheese, softened
3/4 cup sour cream
2 tsp vanilla
3 eggs
6 oz semisweet chocolate chips
1) Whisk sugar and malted milk powder in a medium bowl.
2) Beat cream cheese in a large bowl for about 4 minutes, or until light and fluffy.
3) Beat sugar mixture into cream cheese until well blended.
4) Beat in sour cream and vanilla until smooth.
5) Beat in eggs until combined.
6) In a microwave safe bowl, melt chocolate.
7) Remove 1/2 cup malt batter and stir into melted chocolate until combined.
8) Pour remaining malt batter over cookie crust.
9) Pour chocolate batter over malt batter in a zigzag fashion, and swirl them together with a thin knife or spatula.
10) Bake for 35 minutes or until top is set. Let cool on a wire rack
11) Cover lightly and chill for at least 4 hours before serving.
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