Ah, Christmas Cookie Season, that decadent and delicious time of year when moderation is thrown out the window. Sweet, sweet Christmas cookie season.
And in that spirit of rich decadence, here's a sweet little confection I recently made for the C+H Sugar Holiday recipe spree (full disclosure--they gave me a $20 gift card for ingredients. I felt fine about this as I often use their products anyway!). Dense, rich, and decidedly not low-fat or low-carb, these little morsels fall into the territory of so bad, but so good--and are completely habit-forming.
Chocolate Cream Cheese Graham Cracker Bars
- makes about 24 small bars -
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup sugar (I used C+H's baker's sugar, which is really quite wonderful--it falls somewhere between confectioners' and granulated sugar in texture)
- 1 egg, beaten
- 1 1/4 cups graham cracker crumbs
- 1/2 cup finely chopped walnuts (pecans would also work nicely I think)
- About 1 cup chocolate cream cheese frosting (it was leftover from a batch I made from this recipe)--or the frosting of your choice.
Procedure
- Prepare the base. In a saucepan, heat butter and sugar until the sugar is completely absorbed in the liquid. Add beaten egg and stir to thicken. Remove from heat and stir in the graham cracker crumbs and nuts. Press into a greased and parchment-lined 8x8-inch pan. Pat in firmly and evenly. Let this chill for about 2 hours.
- Spread the frosting thickly and evenly on top of the graham cracker base. Let chill until it is firm, and if desired, decorate the top with festive christmas icing (I used Wilton's glitter gel in red and green and their opaque writing icing in white).