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24 creme-filled chocolate sandwich cookies, finely chopped
3 T buter, melted
4 8-oz pkg. cream cheese, softened
1 c sugar
1 t vanilla
1 c sour cream
1 square (1 oz) semi-sweet chocolate for baking, melted
Preheat oven to 350. Chop cookies using Food Chopper; place in small Batter Bowl using Handy Scraper. Place butter in micro-cooker and microwave 30 seconds on high, or until melted. Add to batter bowl and mix well. Press crumb mixture onto bottom of Stoneware Bar Pan. In Classic Batter Bowl, beat cream cheese, sugar and vanilla until well blended. Add eggs, one at a time, mixing well after each addition. Stir in sour cream until well blended. Remove 3/4 c batter to small bowl. Sitr in melted chocolate; set aside. Pour remaining batter over crust, carefully spreading to edges of pan. Place chocolate batter in Easy Accent Decorator fitted with Bismarck Tip. Pipe chocolate batter in 5 lengthwise stripes equal distance apart on top of batter. With Utility Knife, cut crosswise through batter several times for marble effect. Bake 18-20 minutes or until set. Remove pan to Nonstick Cooling Rack. Cool bars to room temperature. Refrigerate. Cut into squares; serve using Mini-Serving Spatula.