Fudgey Mint Cheesecake Bars
1 package (4 oz) Hershey's unsweetened chocolate baking bar, broken into pieces
2 cups sugar
2 tsp. vanilla extract
1 package (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated milk)
green food color (optional)
1/2 cup (1 stick) plus 2 tablespoons butter or margarine, divided
1 cup all-purpose flour
1 tablespoon cornstarch
1 tsp. peppermint extract
Chocolate Glaze (recipe follows)
Preheat oven to 350 degrees F. Grease 13x9x2-inch baking pan.
Melt chocolate with 1/2 cup butter. Combine chocolate mixture with sugar, 3 eggs, vanilla, and flour in large bowl, beating until well blended. Spread mixture into prepared pan. Bake 12 minutes.
Meanwhile, beat cream cheese, remaining 2 tablespoons butter and cornstarch in medium bowl until fluffy. Gradually beat in sweetened condensed milk, then remaining 1 egg, peppermint extract and food color, if desired. Pour mixture over hot brownie layer. Bake 30 minutes or until set.
Spread chocolate glaze over top. Cool. Refrigerate until set. Cut into bars. Store covered in refrigerator. Makes 24 to 36 bars.
Chocolate Glaze: Combine 1 cup Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet chocolate chips and 1/2 cup whipping cream in small saucepan. Cook over low heat, stirring constantly, until thickened and smooth. Makes about 2/3 cup glaze.