White chocolate and red velvet just go together…especially at Christmas.
These bars have a cookie-like “crust”, a cheesecake center and frosting on top…joy to the world!
1 box red velvet cake mix
1/3 cup butter, melted plus an additional 2 tablespoons, softened
3 (8 oz) packages cream cheese, softened
1 (14 oz) can Sweetened Condensed Eagle Brand Milk
1 1/2 cups white chocolate chips, divided
1 teaspoon vanilla
2 tablespoons milk
2 cups powdered sugar
Preheat oven to 350 degrees
Grease a 9×13 inch pan. In a small bowl, combine cake mix, 1/3 cup melted butter and one egg. Pat evenly into pan to form a crust. Bake 14 to 16 minutes or until golden brown. Let cool 15 minutes.
In a small bowl, melt 2/3 cup of white chocolate chips in microwave (stirring every 30 seconds). Let cool 5 minutes.
Meanwhile, in a separate bowl, beat cream cheese until fluffy. Add in Eagle Brand, melted chocolate, vanilla and remaining 3 eggs and beat until smooth. Pour over crust. Bake 40-50 minutes or until set. Let rest 30 minutes.
While cheesecake is cooling, prepare “icing” to pour over cheesecake: Melt remaining 2/3 cup white chocolate chips and 2 tablespoons butter in microwave (stirring every 30 seconds). Add in milk and powdered sugar, beat with electric mixer until smooth. Pour over cheesecake and refrigerate at least 2 hours before serving.
I garnished mine with a few Christmas sprinkles because…this time of year, you simply can’t have too many sprinkles.