Crack Pie Recipe at Epicurious. Photo by Christopher Griffith yield Makes 10 to 12 servings active time 40 minutes total time 15 hours (includes baking, cooling, and chilling time) Anyone who has taken a bite of this Milk Bar best seller immediately knows the reason for the sassy name. Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Preparation For oat cookie crust: Preheat oven to 350°F. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. For filling: Position rack in center of oven and preheat to 350°F. Sift powdered sugar lightly over top of pie. Brickle. A few weeks ago, I went to a barbeque. On the table there was plate of what looked to be a chocolate type dish that was crumbled up. I grabbed a piece, ate it, had eight more pieces, and then went on a mad hunt throughout the barbeque to see who brought the stuff and how much I would have to pay them for the recipe.
After not too much work I tracked it down, and trust me. You want to make this. What’s fantastic about this stuff is many things. Directions 1) Line a rimmed baking sheet with foil. 2) Then layer in crackers. 3) Melt the butter in a saucepan and then stir in the brown sugar. 4) Once it has simmered for a few minutes, pour it straight on the crackers. 5) Next, stick your baking sheet in the oven at 325 degrees for 5-10 minutes. 6) When you take it out of the oven, pour the chocolate chips on the tray right away. 7) Meanwhile, crumble up some heath bars. 8) After 5 minutes, use a spatula to spread out the chocolate and make the chips flat. 11) Then just bust the stuff up! Ok. Um. Cheesecake Cookies. Cheesecake! In handy, portable, splendidly delicious bites! Go ahead, bake some up today. I know you want to. Printer-FriendlyHow to make Cheesecake Cookies: 3/4 cup butter, softened 3 ounces cream cheese, softened 3/4 cup sugar 4 teaspoons lemon peel, shredded 2 tablespoons lemon juice 1 teaspoon vanilla 2 cups all-purpose flour 1/3 cup finely chopped pecans 1/3 cup crushed graham crackers In a medium-size mixing bowl, beat butter and cream cheese.
Mix in flour with a spoon. Prepare pecans and graham crackers. Spread half of the pecan/graham cracker mixture on a piece of wax paper. Shape and roll cookie log, coating in crushed nut-crumb mixture. Repeat with second half of dough. I use extra-long pieces of waxed paper and just twist the ends to seal. Chill for about two hours in the fridge, or about 30 minutes in the freezer then slice into lovely little cheesecake rounds. (You can eat one now if you want.) Place cookies on lightly greased cookie sheets. Now you can eat them all. With Sprinkles on Top. Pumpkin Chocolate Cheesecake Bars. Now that school's back in session and I don't have oodles of free time like I did over the summer, I miss my precious baking time dearly. Although I've been exhausted every night as I adjust to my new routine, I find that baking is a cathartic way to unwind when I come home from a long day.
These Pumpkin Chocolate Cheesecake Bars could not be more fall-ish. A few people I shared them with said that they taste like Halloween. They're rich and decadent, but still have an airy, fluffy quality to them. They're the perfect tool to help oneself cope with the fact that summer is truly over. My grocery store didn't have chocolate wafer cookies, so I bought a pack of Oreos, and using a lifetime of experience, carefully separated them so I could use just the side with no filling for the crust. Then I used my kitchen scale to weigh out 4.5 oz. of halves. Pumpkin Chocolate Cheesecake BarsAdapted from Everyday BakingPrintable Recipe 1. 2. 3. 4. 5. 6. 7.