Recipe: Black and Tan Bars (fudgy bottom layer and swirls of chocolate and cream cheese)

BLACK AND TAN BARS

"These delectable bars feature a fudgy bottom layer and swirls of chocolate and cream cheese."

FOR THE CHOCOLATE MIXTURE:
1 cup butter, softened
2 cups sugar
3 eggs
7 ounces semisweet chocolate, melted and cooled
1 cup chopped walnuts or pecans (optional)
1/2 cup all-purpose flour
1 teaspoon salt

FOR THE CREAM CHEESE MIXTURE:
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
3/4 cup sugar
2 teaspoons vanilla
2 eggs
1 tablespoon milk

Grease a 13x9x2-inch baking pan. Set aside.

TO PREPARE THE CHOCOLATE MIXTURE:
In a large bowl, beat butter on medium to high speed for 30 seconds. Add the 2 cups sugar and beat until well combined. Add the 3 eggs, one at a time, beating well after each addition. Stir in the melted chocolate and nuts, if you like. Stir in flour and salt.

Measure 1 cup of the chocolate mixture and set aside. Spread remaining mixture into prepared baking pan.

Bake in a 325 degree F oven for 20 minutes.

TO PREPARE THE CREAM CHEESE MIXTURE:
In a medium bowl, beat cream cheese, the 3/4 cup sugar and the vanilla with an electric mixer on medium to high speed until combined. Add the 2 eggs all at once and beat on low speed until just combined.

Carefully spread the cream cheese mixture over the hot partially-baked chocolate layer in the pan.

Stir milk into the reserved chocolate mixture. Dot the reserved chocolate mixture over cream cheese layer. Using a knife, carefully swirl chocolate into cream cheese for a marble effect.

Bake at 325 degree F for 25 to 30 minutes more or until cream cheese layer appears set. Cool completely in pan on a wire rack.

To serve, cut into squares. Store any leftovers in the refrigerator.

Makes 32 bars
Source: Midwest Living Magazine