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Gathered
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Achievable elevated desserts — laminated doughs, cakes, custards
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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Cut cookie dough into 24 slices. Arrange side by side in an ungreased ; press together to close gaps. Bake at 350° for 12-14 minutes or until lightly browned. Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, egg and vanilla and mix well. Spread 3/4 cup chocolate topping over warm crust. Carefully spread cream cheese mixture evenly over topping. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Place remaining chocolate topping in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe patterns on bars. Refrigerate until serving.