• Preparation Time 15 minutes plus baking time
  • Makes 18-24 bars


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  • 1/2 cup butter, melted
  • 1 pkg chocolate cookie wafers, finely crushed (approx 2 cups)
  • 1 pkg cream cheese, softened
  • 1 can Regular or Low Fat Eagle Brand® sweetened condensed milk
  • 2 eggs
  • 1 tbsp peppermint extract
  • Chocolate Glaze
  • 2 squares semi-sweet chocolate
  • 2 tbsp butter
  • 1/2 tsp vanilla extract

Serving Size: 18-24 bars


Serving Size: 18-24 bars

  • Combine 1/2 cup (125 mL) melted butter and chocolate cookie crumbs; blend well. Press firmly onto bottom of a 9x13” (3.5 L) parchment paper-lined baking pan. Bake In preheated 325° F (160°C) oven 6 minutes; cool.
  • Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake 25 to 30 minutes. Cool completely.
  • Chocolate Glaze :
  • In small saucepan, over low heat, melt chocolate with 2 tbsp (30 mL) butter; stir until smooth. Remove from heat; stir in vanilla extract. [Makes about 1/4 cup (50 mL)] Cool slightly.
  • Drizzle chocolate glaze over top cooled bars. Chill. Cut into bars. (Store covered in refrigerator.)


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