Chocolate Cheese Candy Recipes

CHOCOLATE CHEESE FUDGE

Steps:

• Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray.
• In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth.
• Remove from the heat and add the vanilla and nuts.
• In a large bowl sift together the sugar and cocoa.
• Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed.
• The candy will be very stiff.
• Using your hands, remove candy from bowl and press evenly and firmly into pan.
• Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil.
• Place pan in refrigerator until candy is firm.
• To serve candy, cut into squares.
• Enjoy!

CHOCOLATE CHEESECAKE CANDY CANE BARS

Steps:

• For the crust: Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil.
• Process the chocolate wafers in a food processor with the butter, sugar, coffee, and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes.
• For the filling: Meanwhile, heat the chocolate in a medium microwave-safe bowl; at 75% power until softened, about 2 minutes. Stir, and continue to heat until completely melted, up to 2 minutes more. (Alternatively; put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water, and stir occasionally until melted and smooth).
• Blend the cream cheese, sugar, and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth.
• Pour the filling evenly over the crust. Bake until the filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack.
• For the glaze: Put the chocolate, butter and corn syrup in a microwave safe bowl and heat at 75% until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread the glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, and then refrigerate overnight.
• Cut into small bars or squares. Serve chilled or at room temperature.
• Store the bar covered in the refrigerator for up to 5 days.

CHOCOLATE CHEESE FUDGE

Steps:

• Spray lightly the bottom of a 9×2 inch square pan with a nonstick spray.
• Using a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
• In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
• Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
• To serve candy, cut into squares.

CANDY BAR CHEESECAKE

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place pan on a double thickness of heavy-duty foil (about 18 in. square); securely wrap foil around pan. Place pan on a baking sheet. Bake at 325° for 12 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, milk, chocolate syrup and vanilla until smooth. Add eggs; beat just until combined. Stir in 2-1/2 cups chopped candy bars. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 75-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Top with remaining chopped candy bars; drizzle with additional chocolate syrup.