Oreo Cookie Dough Bars Recipe

On top of these Oreo cookie dough bars are cheesecake, chocolate cookies, and white chocolate chips.  

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

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. 

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Direction

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.

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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.

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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.

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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.

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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.

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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.

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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.

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also see

also see

Peach Cheesecake Recipe