I know it’s been a long time since I’ve posted a recipe and I do apologize for that. It’s been crazy in my life these past couple of months, filled with family emergencies, classes and tons of homework, and trips to comic conventions. Now that I’m semi-recuperated, I’m back to reading, editing, and hopefully posting on a semi-regular basis. No writing, though. I don’t have time for that, unfortunately.

So here’s a recipe that is oh so delish!

Marbled Double Chocolate Cheesecake Squares

 

Ingredients:

½ cup (or 1 stick) butter, softened

1 cup sugar, divided

¼ tsp. salt

1 cup flour

¼ cup Hershey’s cocoa

2 pkgs. (8 oz.) cream cheese, softened

2 eggs

2 tsp. vanilla extract

½ cup Hershey’s chocolate shoppe topping, at room temp.

¼ cup Hershey’s semi-sweet chocolate chips, melted

Preheat oven to 350 degrees. Line an 8-inch or 9-inch square baking pan with foil, extending edges over sides of pan. In a small bowl, beat butter, half cup of sugar and salt until smooth. Stir together flour and cocoa; gradually add butter mixture, beating until soft dough is formed. Press dough onto bottom of pan. Beat cream cheese and half cup of sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix one cup batter with topping, stirring until well blended. Pour one cup topping flavored batter over dough. Stir melted chocolate into remaining flavored batter; set aside. Gently pout ¼ cup vanilla batter at a time over flavored batter. Drop teaspoonfuls of flavored batter over top; gently swirl with knife or spatula for marble effect. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan. Refrigerate.

Cut into squares, garnish as desired.

Vive bene, spesso l’amore, di risata molto!