Chocolate Peppermint Cheesecake Bars
1 1/4 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1 cup cold butter or margarine
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRAND« Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 1/2 teaspoons peppermint extract
Green or red food coloring (optional)
Chocolate Glaze (recipe below)

Preheat oven to 350░F. In large bowl, combine flour, sugar, cocoa and baking soda; cut in butter until crumbly (mixture will be dry). Press firmly on bottom of 13x9-inch baking pan. Bake 15 minutes.

In large bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND« until smooth. Add eggs, extract and food coloring (optional); mix well. Pour over prepared crust.

Bake 20 minutes or until lightly browned around edges. Cool. Drizzle with Chocolate Glaze. Chill. Cut into bars. Store leftovers covered in refrigerator.

In small saucepan, over low hear, melt 2 (1-ounce) squares semi-sweet chocolate with 2 tablespoons butter or margarine; stir until smooth. Remove from heat; stir in 1/2 teaspoon vanilla extract. Immediately drizzle over bars. (Makes about 1/4 cup).

Makes 2 to 3 dozen bars


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