The crust, made with cocoa powder, sugar and egg, is cooked in a sauce pan, mixed with sliced almonds and graham cracker crumbs, pressed onto a shallow baking pan, cooled, then topped with the cream cheese frosting. In the original recipe, from Cooking Class Cookbook (Publications International Ltd., 1994), the chocolate is melted with some butter then piped on the frosting. But after adding the frosting without messing up, I didn’t want to push my luck–I decided to simply sprinkle the chocolate morsels on top.
Sprinkling the chocolate morsels on the frosting wasn’t the only modification I made from the original recipe. I did not include flaked coconuts in the crust either. That’s because I wasn’t sure if ‘flaked coconuts’ meant flaked fresh coconuts or (dry) dessicated coconut. I decided to simply add more graham cracker crumbs instead.
Regarding the graham crackers, you can use whole graham crackers and turn them into crumbs in a blender or food processor, or even with a rolling pin, or you can used graham cracker crumbs that come in pouches, available in most supermarkets. I use the latter since it means less work for me.
Ingredients :
For the crust :
2-1/4 c. graham cracker crumbs
1/4 c. unsweetened cocoa powder
1/4 c. granulated sugar
1/2 c. butter
1/4 tsp. salt
1 egg
1/2 c. sliced almonds
For the frosting :
1/2 c. cream cheese, softened
1/3 c. butter, softened
1 tsp. almond extract
1 c. sifted powdered sugar
For the garnish :
3/4 c. (or more) of semi-sweet chocolate morsels
How to :
Cut a piece of aluminum foil about 4 inches larger than the base of your baking pan. Place the pan on the foil and cut the corners so that when the edges are folded up, you have something like the bottom layer of a box. Place the foil inside the pan, shiny side up, smoothing out the sides and bottom. What you want is to have an overhang large enough so that when the crust is firm, you can remove the entire thing from the pan by pulling on the overhanging foil.
In a small sauce pan, mix together the butter, sugar, cocoa powder, salt and egg. Cook over medium heat until thickened. Add the graham cracker crumbs and almonds and mix until well blended. Press evenly onto the prepared pan and chill for about 30 minutes.
Place the softened butter and cream cheese in a bowl. Add the powdered sugar and almond extract. Mix with an electric mixer (you’ll tire your arm doing this by hand–I tried and gave up), over medium speed, until very well blended. Using a spatula, spread the mixture evenly on top of the chilled crust.
Sprinkle the semi-sweet chocolate morsels on the frosting, pressing them lightly into the mixture. Chill for another 20 minutes before removing the uncut cookie from the baking pan and cutting it into 2″ x 2″ squares.
Tip: Use a pizza cutter to cut through the crust easily. 
Amazing dessert! I’m planning to try it out today only. Thanx for this delicious recipe.
Wow those look great. Ill have to give the recipe to my wife to try. Thanks alot.
That’s fabulous! I think that’s very delicious. I’ll cook it and serve it on valentines day for my family. Thanks for the recipe.
I wish you could publish your contents in that ingredients. I like to try it on,..Or if psible you could simply send those in my mail.tnx..
There is a link to page two below and above the text, cynthia.
wow! this looks yum! and easy for me and the kids! i’ll try it out soon! thanks for the recipe!
You’re welcome, Ces. Have fun!
Dear Master Chef Connie,
I really want to say you are very helpful to us…most especially to those aspiring cook like me…I tried cooking embutido and my husband was very amazed and i told him that i got this recipe from you and since he loves to cook…he also keep track of your recipes posted here..
I just want to ask a favor if you can post a cheese sticks recipes…i kept buying cheese sticks in some local pastries here in our area and i really want to know how to bake them myself…please…..help me
Thanks.
MIchelle
Hello Michelle. Click here.
Dear Miss. Connie,
I am happy that inspite of your busy schedule you find time to reply my favor…I also like to try that one this weekend..but the cheese sticks that i was telling you is not to be fried but to be baked..
MAster chef..i hope you have a recipe of the cheese sticks..from what i know (becuase i ask the lady who manage the bakeshop) she said that they just cut it into strips after baking them…so that it will look like a sticks…
I really hope you can help me…Thanks and more Power!!!!
Michelle
wow, michelle, i am intrigued. unfortunately, i have not seen much less tried the cheese sticks you describe. i’ll try to do some research though since i am intrigued enough to want to make some myself.
HI Master chef,
I tried this no-bake recipe of yours & it really amazed my daughter.I just hope you could post more no-bake goodies for we do not have an oven yet..hehe..My daughter loves eating this kind of stuffs for dessert & snacks.
Thanks in advance.
if i find a good recipe, i will, irel.
can i have copy of your no bake chocolate-almonds- cream cheese cookies squares
Thess, I don’t see why you have to ask — it’s already there.
great recipe! i have one question though, do u have any idea what can i substitute for the cream cheese as frosting? im thinking if i could sell this no-bake goody. and as we all know, cheese spoils easily.
thanks a lot!
Hi Ms. Connie! I’ve been avid follower of your blog, pero I only commented just now. I find your recipes easy and actually do-able, for a cook that’s just starting out like me.
I was wondering po, how long will these cookie squares last? I’m planning on giving these as gifts po kasi for friends on Christmas. Is this advisable, since main ingredient niya is cheese?
Thank you din pala, hope you could post more no-bake recipes as we don’t have an oven yet. God bless!