DUNHAM CELLARS WINE CLUB - February 2015
BUTTERFINGER COOKIE DOUGH CHEESECAKE BARS
-Jamie Mauer, Friend of the Winery
CHOCOLATE CHIP COOKIE LAYER:
• ½ cup butter, melted
• ½ cup brown sugar
• 1 egg
• ½ teaspoon vanilla
• ¾ cup flour plus 2 Tablespoons
• 1 cup mini chocolate chips plus ½ cup for top
• 5 king sized Butterfinger bars
• 8 oz. cream cheese
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla
2011 Dunham Cabernet Sauvignon XVII
Preheat oven to 375 degrees. Create a sling by lining an 8 X 8 pan with foil so that there is a one inch overhang on each side. Cover foil with cooking spray.
To make the chocolate chip cookie layer, melt butter and let cool to warm. Add brown sugar and mix to combine. Add egg and vanilla, mix thoroughly. Fold in flour, mix to combine. Add 1 cup chocolate chips and mix thoroughly. Pour mixture into pan; set aside. To make
the cheesecake layer, combine all ingredients in a bowl and beat until blended. Set aside.
Press ¾ of the cookie mixture into the pan. Place Butterfinger bars side-by-side on top of the cookie dough. Pour cheesecake mixture over the top. Crumble remaining cookie dough over the top of the cheesecake layer. Sprinkle with remaining ½ cup chocolate chips.
Bake 30 to 40 minutes. Remove from oven and allow to cool.
Note: For ease of cutting and for clean edges, chill bars in the refrigerator before cutting. Place cut bars in the refrigerator until ready to serve. Bars should be served
at room temperature, so place them on the counter 20 minutes prior to serving.
Yield: Makes one 8 X 8 pan