1 bag (12 oz) semisweet chocolate chips (2 cups)
2 packages (3 oz each) cream cheese
2/3 cup evaporated milk
2 cups Original BisquickÂ® mix
3/4 cup sugar
1/2 cup unsweetened baking cocoa
3/4 cup butter or margarine,
1 cup white vanilla baking chips
1 bag (6 oz) semisweet chocolate chips (1 cup)
1.) Heat oven to 375Â°F.
2.) In 2-quart saucepan, heat 2 cups chocolate chips, the cream cheese and milk over low heat, stirring constantly, until chips are melted and mixture is smooth.
3.) Cool while making crust.
4.) In medium bowl, mix Bisquick mix, sugar and cocoa.
5.) Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly.
6.) Press half of the crumbly mixture (2 cups) on bottom of ungreased 13x9-inch pan.
7.) Sprinkle with white vanilla baking chips.
8.) Spoon chocolate mixture over crumbly mixture and chips; spread evenly.
9.) Sprinkle with remaining crumbly mixture and 1 cup chocolate chips.
10.)Press lightly with fork.
11.)Bake 30 to 35 minutes until center is set.
12.)Cool completely, about 1 hour.
13.)Refrigerate 1 hour or until chilled.
14.)For bars, cut into 8 rows by 6 rows.
15.)Store covered in refrigerator
May 21, 2011
I can't resist a chocolate recipe. But I'll try to use dark chocolate for this one. I really need to lessen the sugar content.
May 19, 2011
Chocolate chips, cocoa and white chocolate chips marry for a chocolate lover's dream bar.