Mudslide Bar Cookies

Name: Mudslide Bar Cookies
Ingredients: 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

15 ingredients

12 steps

Ingredients

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

Directions

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.