Yummy Oreo Cookie Bars
Source of Recipe
2/3 cup butter, room temperature
1 ½ cups sugar
1 ½ cups all-purpose flour
2/3 cup sweetened cocoa powder
½ cup milk
3 eggs, divided
2 tsp vanilla extract, divided
1 Tbsp cornstarch
3 - 8 oz packages 1/3 Reduced Fat Cream Cheese, room temperature, divided
14 ounce can Eagle Brand Fat Free Sweetened Condensed Milk
2 cups chopped Oreo Cookies
8 ounce container whipped cream
2 Tbsp sweetened cocoa powder
25 Oreo Cookies, divided
½ cup semi-sweet chocolate chips, melted
Two 1.25 ounce packages mini Oreo cookies
Preheat oven to 350 degrees. In a medium size bowl combine the butter, sugar, flour, cocoa powder, milk, 2 eggs and one teaspoon of vanilla extract. Mix with electric mixer until well blended. Spread in the bottom of a greased 9 x 13 pan that is lined with aluminum foil along the bottom and short sides of the pan.
In a medium size bowl beat 2 ½ packages of the cream cheese with an electric mixer until there aren’t any lumps. Add the Eagle Brand Fat Free Sweetened Condensed Milk, remaining egg, cornstarch and one teaspoon of vanilla extract and mix until blended. By hand stir in the chopped Oreo Cookies. Pour the batter over the base mixture. Bake for 40 minutes or until the top is lightly browned. Cool completely on a cooling rack.
Combine the whipped cream with the cocoa powder and spread on top of the cooled bars. Top with five finely crushed Oreo cookies. Cover and refrigerate.
Finely crush the 20 Oreo cookies. Combine them in a medium size bowl with the reserved ½ package of cream cheese. Mix until well blended. Roll into 21 balls approximately ¾ inches wide. Dip into melted chocolate chips using a spoon and top with a mini Oreo cookie and place on a sheet of waxed paper. Place the completed balls in the refrigerator until the chocolate is hard. Place the hardened balls on top of the bars and refrigerate.
Makes 21 servings.