Add To Recipe Box Add To Recipe Box

Sign in or register to add this to your recipe box or to view your recipe box.
Share This Recipe Share Share This Recipe
Print Options Print Print Options
Select Print Size

Print 3x5 Card(s)   Print 3X5 Card(s)

Print Page    Print Page
User Reviews User Reviews User Reviews
Write a Reviews
Tried this recipe?
Write your own review.
User Reviews

Have you tried this recipe? Be the first to review the recipe.


Tri-Topped Cheesecake Bars

Servings: 42


2 1/2 cups Four-Way Crumble Dough (recipe follows)
2 packages (8 ounces each) Wisconsin cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
4 squares (1 ounce each) semi-sweet chocolate, melted
1/4 cup sliced almonds
1/2 cup coconut
2 bars (2 ounces each) chocolate-covered peanut and caramel candy bars, chopped
1 cup maraschino cherries, well-drained, chopped

For Four-Way Crumble Dough:
1 1/2 cups butter, softened
1 3/4 cups brown sugar
6 cups flour

Cooking Directions:

Press dough onto bottom of 10x15-inch jelly roll pan. Bake at 350°F for 10 to 12 minutes or until firm to the touch. Beat cream cheese, sugar and vanilla at medium speed of electric mixer until fluffy. Blend in eggs at low speed; stir in chocolate. Spread over crust. Top 1/3 of cheesecake mixture with sliced almonds. Sprinkle coconut over almonds. Top another 1/3 of cheesecake mixture with candy bar pieces. Top remaining 1/3 with chopped cherries. Bake at 350°F for 25 minutes. Cool; cut into squares or bars.

For four-way crumble dough: Blend together butter and sugar at medium speed of electric mixer. Add flour; mix with electric mixer or hands. Divide and use as indicated in recipes. May be used immediately or stored in refrigerator up to 3 days.

Tip: Substitute 1/3 cup sour cream for chocolate squares to make a plain cheesecake layer.

Enter the food name below and we'll give you a few ideas.