Chocolate-Oreo Bars (Printable Version)
A crowd-pleasing dessert with three delicious layers: Oreo crust, creamy cheesecake center, and chocolate chip cookie topping. Perfect for every sweet tooth!
# Ingredients:
→ Oreo Crust Base
01 -
5 tbsp melted, unsalted butter
02 -
2 cups ground Oreo cookie crumbs (roughly 20 cookies)
→ Cheesecake Filling
03 -
16 oz softened cream cheese
04 -
1/2 cup white sugar
05 -
1 tsp vanilla flavor
06 -
2 eggs
07 -
1/2 cup tangy sour cream
→ Cookie Dough Layer
08 -
1/2 cup softened unsalted butter
09 -
1/4 cup white sugar
10 -
1/3 cup packed brown sugar
11 -
1 tsp vanilla flavoring
12 -
1 egg
13 -
1 1/4 cups regular all-purpose flour
14 -
1/2 tsp baking soda
15 -
1/4 tsp fine salt
16 -
1 cup tiny chocolate chips
# Steps:
01 -
Crush Oreo cookies until they turn into crumbs and blend them with butter until smooth. Press the mixture firmly into a parchment-lined 9x9-inch pan. Bake at 325°F (163°C) for 8-10 minutes, then let it sit to cool.
02 -
Cream together sugar and softened cream cheese with a splash of vanilla until it’s silky. Add eggs one at a time, fully blending each before moving on. Stir in the sour cream gently, and then layer this evenly over the cooled crust.
03 -
Cream butter with brown and white sugar in a bowl until fluffy. Beat in the egg and vanilla. Slowly add the flour, salt, and baking soda into the mix. Stir to combine, then fold in the chocolate chips. Scoop dollops of dough and carefully set them on the cheesecake layer, gently pressing them down.
04 -
Place the pan back in the oven and bake for 30-35 minutes, until the cookie layer turns golden brown and cheesecake sets. Let it rest until cool, then refrigerate for at least 2 hours before cutting.
# Notes:
01 -
Enjoy cold or slightly heated for an extra soft treat!
02 -
Drizzle some melted chocolate or caramel on top for a richer touch.
03 -
Keep leftovers in the fridge in a sealed container for up to five days.