Oreo Cookie Dough Bars Recipe

There is cheesecake, chocolate cookies, and white chocolate chips baked on top of these Oreo cookie dough bars.

Ingredient

– 1 ¼ cups Oreo crumb – 3 tablespoon Unsalted butter melted – 8 oz Cream cheese room temperature – ¼ cup White granulated sugar – ⅛ cup Sour cream room temperature – ⅛ cup Heavy cream room temperature – 1 teaspoon Pure vanilla extract – 1 Large egg room temperature – 6 tablespoon Unsalted butter room temperature – ⅛ cup White granulated sugar – ⅓ cup Brown sugar packed light or dark – ½ teaspoon Pure vanilla extract – 1 Large egg room temperature – ½ cup All-purpose flour – ¼ cup Unsweetened cocoa powder – ¼ teaspoon Salt – ½ cup White chocolate chips Ghirardelli or Guittard high quality brand – ¼ cup Semi-sweet chocolate chip

Direction

Preheat oven to 325°F. Spray an 8X8 pan with non-stick baking spray. Line the bottom and sides with parchment. Spray again.Make small Oreo crumbs in a food processor or blender. Fork-mix crumbs and melted butter.

Burst

1

White Line

Spread crumbs in pan. Not the sides, only the bottom. Cup-compress crumbs.Bake 8 minutes.Mix cream cheese while crust bakes. Beat 1 minute medium-high. This step is easier with a hand mixer than a stand.

Burst

2

White Line

After adding sugar, beat 1 minute. Bowl scrape.Mix vanilla, sour cream, and heavy cream. Smoothly combine medium. Add egg slowly. Once blended, stop. Set aside.

Burst

3

White Line

Combine flour, cocoa powder, and salt in a bowl. Beat butter, sugar, and brown sugar with a mixer. Medium-beat for 2 minutes until light and fluffy.

Burst

4

White Line

Mix in egg and vanilla. Beat medium until mixed. To ensure mixing, scrape the bowl. Pour in the dry ingredients slowly and blend.Adding white and ordinary chocolate chips.

Burst

5

White Line

Smooth cheesecake batter over Oreo crust using a spatula. Flatten handfuls of cookie dough into discs using your palms. Cover the cheesecake batter with all cookie dough discs. Continue until all dough is in pan.

Burst

6

White Line

Bake 40-50 minutes. Bake until the center jiggles. Place pan on cooling rack until cold. Add extra white chocolate chips to the cookie while it's warm.

Burst

7

White Line

Cover and refrigerate 6 hours or overnight. Remove the bars from the pan using parchment paper. Cut the cheesecake bars into squares without the paper. Place in fridge.

Burst

8

White Line

also see

also see

Chocolate Cheesecake Bars Recipe