Ingredients Jump to Instructions ↓

  1. Crust:

  2. 1/3 cup butter, softened

  3. 1/4 cup, plus

  4. 2 tablespoons brown sugar, packed

  5. 1 1/2 cups all-purpose flour Filling:

  6. 2 (8-ounce) packages cream cheese, softened

  7. 1/2 cup granulated sugar

  8. 1 teaspoon vanilla extract

  9. 2 large eggs

  10. 4 (1-ounce) squares semi-sweet chocolate, melted

  11. 1/4 cup sliced almonds

  12. 1/2 cup sweetened flaked coconut

  13. 2 bars (2 ounces each) chocolate-covered peanut and caramel candy bars, chopped

  14. 1 cup maraschino cherries, well-drained, chopped

Instructions Jump to Ingredients ↑

  1. For Crust: Blend together butter and sugar at medium speed of electric mixer. Stir in flour until incorporated and dough is crumbly. Press dough onto bottom of 10x15-inch jelly roll pan. Bake at 350°F (175°C) for 10 to 12 minutes or until firm to the touch.

  2. For Filling: Beat cream cheese, sugar and vanilla at medium speed of electric mixer until fluffy. Blend in eggs at low speed; stir in chocolate. Spread over crust. Top 1/3 of cheesecake mixture with sliced almonds. Sprinkle coconut over almonds. Top another 1/3 of cheesecake mixture with candy bar pieces. Top remaining 1/3 cheesecake mixture with chopped cherries.

  3. Bake at 350°F (175°C) for 25 minutes. Cool; cut into squares or bars.


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