Prep Time 15m
Cook Time 55m
Ready Time 240m
Yield 20 bars

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 3/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup cold butter
  • 1 (8 oz.) package cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs
  • 1 1/2 teaspoons peppermint extract
  • 1/4 cup semi-sweet chocolate chips
  • 1 tablespoon butter
  • 6 chocolate mint candies, broken into pieces
Preparation Directions
  • Step 1Heat oven to 350°F. Line the bottom and sides of an 8 x 8-inch baking pan with foil. Coat lightly with no-stick cooking spray.
  • Step 2Combine flour, powdered sugar and cocoa in a large bowl. Cut in butter (mixture will be very dry and powdery). Press firmly on bottom of foiled-lined pan. Bake 15 minutes.
  • Step 3Beat cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and peppermint extract, mixing well. Pour over prepared crust.
  • Step 4Bake 35 to 40 minutes or until lightly browned around edges. Cool 30 minutes.
  • Step 5Place chocolate chips and butter in small microwavable bowl. Microwave on HIGH for 30 seconds. Stir. If necessary, continue to heat in 5 second intervals until smooth. Place in resealable plastic bag. Cut small tip off one corner of bag. Drizzle over cooled cheesecake. Sprinkle candy pieces on top.
  • Step 6Chill. Remove from pan using edges of foil. Cut into bars.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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