Phenomenal Phoods

No Bake Maple Bars

Ingredients:

For the cookie crust:

• 1 cup maple cream sandwich cookies, crushed into crumbs
• 1 cup graham cracker crumbs
• 1/4 cup melted salted butter

For the filling:

• 8 ounces cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1 cup heavy cream

For the ganache:

• 8 ounces good quality milk chocolate, finely chopped
• 1 cup heavy cream
• 1 tablespoon salted butter

Optional:

• 9 maple cookie halves for on top

Instructions:

1. Make the chocolate ganache. Heat heavy cream and butter in a small saucepan over medium low heat until steaming. As soon as it starts to steam, remove from the heat. DO NOT LET IT BOIL.
2. Pour steamed cream overtop of chopped chocolate in a shallow bowl and let sit for a few minutes to melt the chocolate. Stir together until creamy and smooth. Set aside to let cool while you make the bars.
3. Make the cookie crust. Stir together the crushed maple cookies, graham crackers and melted butter to combine. Press evenly into a 9x9 pan, making sure to pack it down tightly. Place in the freezer to set while you make the filling.
4. Make the filling. Use a mixer to beat cream cheese, powdered sugar, vanilla, salt and maple syrup until smooth.
5. Whip heavy cream until stiff peaks form. Carefully fold whipped cream into the cream cheese mixture.
6. Pour filling over prepared crust. Chill until you are ready to add the ganache.
7. When the ganache is cooled enough that it is no longer warm at all, but it is still pourable consistency, pour overtop of the cheesecake filling. Use a small spoon or spatula to spread the ganache evenly.
8. If adding the maple cookie halves on top, go ahead and place them on top of the ganache now. There should be 9 that will cut into 9 even squares.
9. Cover and chill the bars for at least 6 hours and preferably overnight to set before serving.