1
: Combine 1/2 cup (125 mL) melted butter and chocolate cookie crumbs; blend well. Press firmly onto bottom of a 9x13” (3.5 L) parchment paper-lined baking pan. Bake In preheated 325° F (160°C) oven 6 minutes; cool.
2
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand, eggs and peppermint extract until smooth. Pour over cooled cookie base and bake 25 to 30 minutes. Cool completely.
: Chocolate Glaze :
3
: In small saucepan, over low heat, melt chocolate with 2 tbsp (30 mL) butter; stir until smooth. Remove from heat; stir in vanilla extract. [Makes about 1/4 cup (50 mL)] Cool slightly.
4
: Drizzle chocolate glaze over top cooled bars. Chill. Cut into bars. (Store covered in refrigerator.)