Oreo Cheesecake Cookie Dough Bars

Standard

Oreo-Cheesecake-Cookie-Dough-Bars-1
recipe originally from Two Peas in Their Pod

Oreo Cheesecake Cookie Dough Bars

Yield: 16 bars
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes

Ingredients:
For the Oreo Crust:
1 1/2 cups crushed Oreo cookies
5 tablespoons unsalted butter, melted

For the cookie dough:
5 tablespoons unsalted butter, at room temperature
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all-purpose Gold Medal flour
3/4 cup mini chocolate chips

For the Oreo Cheesecake Filling:
280 grams cream cheese, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/4 cup crushed Oreos

Directions:
1. Preheat the oven to 160 C. Line an 8-inch square baking pan with parchment paper allowing a little overhang. Spray with cooking spray and set aside.

2. In a medium bowl, mix the Oreo crumbs and melted butter together until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6-7 minutes. Remove pan to a cooling rack. Leave the oven on.

3. While the crust is cooling, prepare the cookie dough. In the bowl of a stand mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and combined, about 1 minute. Slowly mix in the flour and mix until just incorporated. Mix in the mini chocolate chips. Set aside.

4. In the bowl of a stand mixer, cream the cream cheese and sugar together until smooth. Mix in the egg and vanilla just until incorporated. Mix in the crushed Oreos. Pour the Oreo cheesecake batter into the prepared crust.

5. Use your hands to form clumps of cookie dough. Flatten the clumps of dough in the palm of your hands to flatten them out. Distribute the cookie dough evenly on top of the cheesecake batter. You will cover most of the cheesecake batter. It doesn’t matter if it isn’t perfect.

6. Bake for about 30-35 minutes, until the cookie dough top feels dry and firm and the pan is set. You can give it a little shake to see if it is set. Move bars to a cooling rack and allow to cool completely.

7. Lift the cooled bars out by the overhang; cut into squares and store in the refrigerator. Serve cold or at room temperature.

Pecan slice

Standard

Base
2 cups plain flour
½ firmly packed cup (100g) brown sugar
180g chilled unsalted butter, chopped

Pecan topping
125g unsalted butter
1 cup firmly packed (200g) brown sugar
1/3 cup honey
1 ½ tablespoons pure cream (optional)
250g pecans, sliced lengthways
1 ½ teaspoons vanilla extract
1 teaspoon cinnamon
Handful of pumpkin seeds

Preheat the oven to 180c. Grease and line a 4cm deep, 21 x 30cm slice pan with baking paper, allowing the paper to extend slightly over the edges of the longer sides. Mix flour, sugar & butter in a bowl until mixture resembles damp sand. Tip into pan & press in evenly over the base. Bake for 20 minutes or until golden.

Towards the end of baking time, make the topping. Melt the butter in a heavy based pan over medium heat. Add sugar, honey, cream & stir for 2 minutes or until sugar dissolves. Bring to the boil then reduce heat to medium low & stir for a further minute. Stir in the pecans, pumpkin seeds & vanilla, then remove from the heat & keep warm.

Remove base from oven & spread warm pecan mix evenly over the top. Bake for 16-18 minutes or until topping is bubbling & deep golden. Place the pan on a rack & cool completely. Once cool, slice & store in an airtight container for up to 5 days in a cool spot.