TRIPLE-RICH CHOCOLATE SQUARES
Regi Dean's Recipes 08/22/99
Desserts
Redbook magazine
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(8oz each) cream cheese,	2 pk
All-purpose flour	2 tb
Chocolate drink powder	1/3 c
Chocolate sandwich cookies	14
Granulated sugar	1/2 c
Large eggs, at room temp.	3
Semisweet chocolate chips	1/4 c
Solid vegetable shortening	1 1/2 ts
Vanilla extract	1 ts
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 1 Pan
Softened
Heat oven to 350F; line a 9-inch baking pan with foil, leaving 2-inch
overhangs.
In a food processor or blender process cookies to fine crumbs; you
should have about 1 1/2 cups. Transfer crumbs to baking pan; press
firmly over bottom. Set aside.
In a large bowl with electric mixer at high speed, beat cream cheese,
sugar, drink powder, flour, eggs, and vanilla until just blended and
smooth. Pour over crust in pan; bake 25 minutes until set but still
soft in center. Cool completely, in pan, on wire rack; refrigerate,
covered, at least 3 hours or overnight.
At serving time, in a small microwave bowl combine chocolate chips and
shortening; melt on high (100% power) 1 to 2 minutes. Dip tip of small
spoon into chocolate; let drizzle in random pattern over surface of
chilled square.
Using foil overhangs as handles, lift square from pan. Peel foil away
from sides of square; cut into 2-inch squares.
Source: Redbook magazine, January 1995, page 123 (picture page 112)