These decadent dessert bars have a rich chocolate walnut-shortbread crust, with a creamy mint cheesecake filling topped with a decorative drizzle of semisweet chocolate.

Walnut Mint Cream Cheese Bars

Bars:

1/2 cup plus 2 tablespoons butter - divided use
1 1/2 cups (about 45 wafers) vanilla wafer crumbs
1 cup chopped walnuts
1/3 cup powdered sugar
1/3 cup unsweetened baking cocoa
1 (8-ounce) package cream cheese, softened
1 tablespoon cornstarch
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 large egg
1 1/2 teaspoons peppermint extract or 1 tablespoon green creme de menthe
Green food color (optional)

Chocolate Drizzle:

1 cup semisweet chocolate chips

1 1/2 teaspoons vegetable shortening

1. Heat oven to 350°F (175°C).
2. In medium saucepan, melt 1/2 cup butter; stir in crumbs, walnuts, sugar and cocoa. Press firmly on bottom of ungreased 13 x 9 x 2-inch baking pan to form crust.
3. In small bowl, beat cream cheese, remaining 2 tablespoons butter and cornstarch until fluffy.
4. Gradually beat in sweetened condensed milk then egg, peppermint extract and food color, if desired.
5. Pour evenly over crust.
6. Bake 25 minutes or until center is set. Cool.
7. Prepare Chocolate Drizzle: Melt chocolate chips with shortening in a microwave-safe bowl on HIGH for 1 to 1 1/2 minutes, stirring after 1 minute, until smooth. Drizzle over top of bars. Refrigerate until chilled. Cut into bars. Store covered in refrigerator.

Makes 24 to 36 bars.