Choco-Cherry Cheesecake Cookie Bars

Choco-Cherry Cheesecake Cookie Bars

What you need:

1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 egg, separated
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated)
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 jar (10 oz) maraschino cherries, finely chopped, drained on paper towels
½ cup butter or margarine
½ cup whipping cream
¼ teaspoon almond extract
3 drops red food color
2 eggs

What to do:

Heat oven to 350°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10 to 15 minutes or until light golden brown. Meanwhile, in small bowl, beat 1 egg white until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food color; beat until well blended. Stir in chopped cherries. Pour cherry mixture evenly over crust. Bake 16 to 20 minutes longer or until set. Cool completely, about 45 minutes. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth. Remove from heat. Cool 20 minutes. Stir whipping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator


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