Mudslide Bar Cookies
- OREO Crust
- 2-1/2 qt. OREO Pieces-Small
- 1/2 cup butter, melted
- Cookie Layer
- 34 squares BAKER'S Bittersweet Chocolate, chopped
- 10 squares BAKER'S Unsweetened Chocolate, chopped
- 3/4 cup butter
- 1 qt. PHILADELPHIA Cheesecake Batter
- 1 qt. sugar
- 10 each eggs
- 1/4 cup light corn syrup
- 2 Tbsp. vanilla
- 1-1/3 cups cake flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- OREO Crust: Combine OREO Pieces and butter; press onto bottoms of 2 parchment paper-lined half-sheet pans (or onto bottom of 1 lined pan for trial recipe).
- Set aside.
- Cookie Layer: Cook chocolate and butter in double boiler over simmering water until chocolates are completely melted, stirring frequently.
- Remove top part of double boiler from heat; cool chocolate to 115 degrees F to 120 degrees F.
- Spoon cheesecake batter into pastry bag fitted with 1/4-inch-round tip; set aside.
- Beat sugar, eggs, corn syrup and vanilla with mixer fitted with paddle attachment on high speed until thick and lemon colored.
- Add chocolate; mix well.
- Gradually add combined dry ingredients, beating after each addition until well blended; pour over OREO Crusts.
- Insert tip of filled pastry bag just below surface of chocolate batter in pan; pipe half the batter (or all the batter for trial recipe), in swirling motion, into chocolate batter.
- Bake in 325 degrees F standard oven 18 to 22 min.
- or until fillings are almost set in centers.
- Cool completely before cutting to serve.
oreo crust, oreo piecessmall, butter, layer, s bittersweet chocolate, s, butter, philadelphia, sugar, eggs, light corn syrup, vanilla, cake flour, baking powder, salt
Taken from www.kraftrecipes.com/recipes/mudslide-bar-cookies-128392.aspx (may not work)