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

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)