Hershey’s® Sea Salt Cheesecake Swirl Bars are one of the best sweet treats I’ve had in a long time.
This is the first of several Hershey’s recipes that I am reviewing. Until I received the products I didn’t know this variety of Hershey’s baking chips existed and it was my pleasure to use them.There’s not a thing I would change with this recipe. The directions were easy to follow and the additional ingredients are ones that you may already have in your cupboard and fridge.
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I kept the pan covered and in the fridge overnight so they would be nice and firm before cutting into bars. First, I cut away the edges all the way around and took a taste. Sweet Mother of Pearl that the first bite was heavenly as were the following two; ok four. After that, I tried to channel my inner Liz Berg so I wouldn’t make a mess of cutting the bars.
Once the pictures were taken, I immediately packaged the bars and put them in the freezer. My kids will take care of these in no time flat when they come home. You could even cut them into bite-size pieces, place them in a miniature cupcake liner and serve them on a platter. Better yet, serve them from a tiered tray. Either way, these Hershey’s Sea Salt Cheesecake Swirl Bars are a satisfying treat for your holiday entertaining or, just because.
- Crumb Crust
- 1 ½ cups graham cracker crumbs
- 3 TBS white sugar 6
- 6 TBS butter, melted
- 3 (8oz) packages cream cheese, softened
- ¾ cup sugar
- ⅛ tsp salt
- 3 eggs
- 1 tsp vanilla
- 2 TBS light cream
- ½ tsp rum extract (optional)
- ½ cup walnut pieces (optional)
- 1⅔ cups HERSHEY’S® Sea Salt Caramel Baking Chips
- Heat oven to 350 °F and line a 13x9x2-inch baking pan with foil, extending foil beyond pan sides.
- CRUMB CRUST
- Stir together 1 ½ cups graham cracker crumbs and 3 TBSs sugar in medium bowl and blend in 6 TBS melted butter or margarine, mixing well.
- Press mixture onto bottom of 13x9x2-inch baking pan.
- Next, beat cream cheese, sugar and salt in large bowl until smooth.
- Then add eggs, one at a time, beating well after each addition and stir in vanilla.
- Set aside 3 ½ cups batter; blend light cream and rum extract into remaining batter and stir in walnuts, if desired.
- Place caramel chips in medium microwave-safe bowl and microwave at medium (50%) 1 minute; stir.
- If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.
- Gradually stir rum and nut batter into melted chips, stirring until well blended.
- Alternately drop vanilla batter and caramel nut batter by heaping TBS onto crumb crust.
- Using a knife or small spatula swirl batters for a marbled effect, batters will flatten and smooth as cheesecake batter bakes.
- Bake 35 to 40 minutes or until center is set and edges puff and begin to crack.
- Cool in pan on wire rack and refrigerate until chilled.
- Using foil as handles, lift from pan and cut into bars.