Frozen Butter Tart Cheesecake Bars

I'm what's known as the "idea person" in our household - you know what I mean? The one who dreams big then puts the dreams down on the honey do list so the big guy can make 'em come true. Well he turned the tables on me yesterday, but I suppose fair is fair after all.

As we were destined to have a repeat of the left over pork roast for dinner (the last of it, just so you know), I knew I had to come up with something else to post today on the blog or you'd all be bored to tears. The big guy and I were ruminating over coffee and I mentioned this great recipe I'd found for a Butter Tart Cheesecake. 

Now once again my Canadian roots are showing (even though after 10 years of being in the U.S. they're getting a might gray), but to clue you in according to Wikpedia "Butter tarts were a staple of pioneer Canadian cooking, and they remain a characteristic pastry of Canada, considered one of only a few recipes of genuinely Canadian origin... One of the earliest known Canadian recipes is from northern Ontario and dates back to 1915." They're really just an ooey, gooey sweet confection made from butter, sugar and eggs and usually have raisins or nuts in them - kind of like a pecan pie but runnier, richer and much, much sweeter. They are absolutely not to be believed fabulous things and I grew up making the darn things; after all, I was born and raised in Northern Ontario, so I gotta' be able to make 'em!

Anyway, when I mentioned "cheesecake" to the big guy he suggested that I make little iddy biddy ones, freeze 'em and then coat them in chocolate and serve 'em up like a Dove Bar.  Since I had the milk chocolate Easter bunny that my MIL so kindly gave me still hiding in the freezer, I figured I could make his idea come to fruition. (Ya, can you believe it was still there? I'm just so darn proud of me! LOL)

 
The result not so iddy biddy frozen cheesecake bars with an ooey gooey layer of runny butterscotch gluing some chopped pecans to a graham cracker crust, topped by a creamy rich not too sweet cheesecake layer all coated in smooth, delicious milk chocolate.

GOOD - you bet. GREAT - yup for sure. SUPERLATIVE - YES DEFINITELY. Good idea Big Guy! Download Frozen Butter Tart Cheesecake Bars

Comments

[Cathy]

I love butter tarts...and cheesecake....and wow now these.

[Nanan]

THAT IS BRILLIANT!

[June]

Hey Cathy - so nice to "see" you here. I know - butter tarts are the best aren't they...and cheesecake too! This is adapted from Dairy Goodness - Canada's Dairy counsel website. Love it! It is absolutely chock full of wonderful recipes...there goes my secret stash!

[June]

Lea - I'm going to tell him you said that and now he's gonna' be all puffed up and extra proud of himself. There will be no livin' with the man! LOL

[pam]

Wow!!!

[June]

Thanks Pam. I'm thinkin' we'll call 'em Love Bars. Ha.

[Mags]

Man oh man does that look good! And I think "Love Bars" is a perfect name...LOL

(Can't believe you still had that chocolate bunny in the freezer! You HAVE been good!)

[June]

Mags - I'm polishing my halo as we "speak", but for heaven's sake, don't think I've turned over a new leaf. I've been craving the darn things ALL day!

[Katie@Cozydelicious]

Oh wow... these look AMAZING. I love anything dipped in chocolate... and I'm so excited to try this wonderful idea of yours. Yum!

[June]

Katie - be sure to let me know when you try 'em out. I think they'd work with almost any kind of cheesecake, as long as it is fairly dense. The big guy's hinting for strawberry next.

[Healthy Foods Blog]

Yes, the finished product was not that frozen but still it looks elegant and amazingly delicious. I like it!

- Tera

[June]

Tera - they don't exactly fit into the "healthy foods" category, but believe me they're plenty frozen.