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Makes 30 cookie bars.Base 1 -1/4 cups firmly packed brown sugar 3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick, plus additional for greasing 2 tablespoons milk 1 egg 1 tablespoon vanilla 2 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda 1 cup (6 ounces) miniature semi-sweet chocolate chips 1 cup finely chopped walnuts Filling 2 (8 ounce) packages cream cheese, softened 2 eggs 3/4 cup granulated sugar 1 teaspoon vanilla Heat oven to 375ºF. Grease 13 x 9-inch pan with shortening. Place cooling rack on countertop. For Base Combine brown sugar and 3/4 cup shortening in large mixer bowl. Beat at medium speed of electric mixer until creamy. Beat in milk, 1 egg and 1 tablespoon vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Stir in chocolate chips and nuts with spoon. Spread half of dough in prepared pan. Bake 8 minutes. Do not overbake. For Filling Combine cream cheese, eggs, sugar and vanilla in medium bowl. Beat at medium speed of electric mixer until smooth. Pour over hot crust. Roll remaining half of dough into 13 x 9-inch rectangle between sheets of waxed paper. Remove top sheet. Flip dough over onto filling. Remove wax paper. Bake 40 minutes or until top is set and light golden brown. Do not overbake. Remove pan to cooling rack to cool to room temperature. Cut into bars about 2 x 1-3/4 inches. Refrigerate. |
