Mudslide Bar Cookies

  1. 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).
  2. Set aside.
  3. Cookie Layer: Cook chocolate and butter in double boiler over simmering water until chocolates are completely melted, stirring frequently.
  4. Remove top part of double boiler from heat; cool chocolate to 115 degrees F to 120 degrees F.
  5. Spoon cheesecake batter into pastry bag fitted with 1/4-inch-round tip; set aside.
  6. Beat sugar, eggs, corn syrup and vanilla with mixer fitted with paddle attachment on high speed until thick and lemon colored.
  7. Add chocolate; mix well.
  8. Gradually add combined dry ingredients, beating after each addition until well blended; pour over OREO Crusts.
  9. 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.
  10. Bake in 325 degrees F standard oven 18 to 22 min.
  11. or until fillings are almost set in centers.
  12. 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)

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