I don’t know about you, but I think Little Big Town is one of the best country groups out there. I mean, they’re amazingly talented and put on one heck of a show. Their song “Day Drinking” certainly does not disappoint, and it’s so unbelievably catchy. It’s pretty much guaranteed to get stuck in my head every time I hear it. And I’m totally okay with that.
So, what better to do while listening to it than to partake in some day drinking? If you can’t beat ‘em, join ‘em, right? With this in mind, I found a dessert that is easy enough to make, in case day drinking gets the best of you, and delicious to boot! Chocolate chip cheesecake bars. They’re the perfect blend of chocolate, cream cheese, and graham crackers, with some other ingredients mixed in for good measure. With winter in full swing, we could all use some good ol’ comfort food. And don’t forget a drink!
Consider yourself warned: one bite of these babies just might change your life.
Day Drinking Chocolate Chip Cheesecake Bars
6 whole graham crackers
2 tablespoons butter, melted
8 ounces cream cheese, softened
2 egg whites
2 tablespoons all-purpose flour
¾ cup Greek yogurt
¼ cup sugar
2 teaspoons vanilla extract
1 tablespoon lemon juice
½ cup chocolate chips
Preheat oven to 350. Use aluminum foil to line an 8×8 baking pan. Make sure to leave some overhang on the sides, so you can easily remove the bars from pan when they’re done. Set pan aside for now.
For the crust: Use a blender, or food processor if you have one, to break graham crackers up into very fine crumbs. In medium bowl, mix together graham cracker crumbs and butter. Firmly press mixture into bottom of lined pan and bake for 7 minutes. Set aside and let cool while you make the filling.
For the filling: Using a stand or hand mixer, beat cream cheese for about 1 minute. Add in egg whites, flour, yogurt, and sugar, continuing to beat until mixture is smooth, about 2 minutes. Add in vanilla extract and lemon juice, and beat for another 30 seconds or so. Then fold in chocolate chips.
Spread filling over top of crust and bake for about 25-30 minutes. Make sure to cover the pan with aluminum foil after the first 15 minutes, so that the bars don’t brown.
Let pan cool for 30 minutes then put in refrigerator for 4 hours. Once chilled, use foil overhangs to lift the whole thing out of the pan.
Cut into squares and enjoy!
Image Source: UMG