Slutty Cheesecake Bars
INGRÉDIÉNTS
- 1 log réfrigératéd chocolaté chip cookié dough (such as Pillsbury)
- 20 Oréo cookiés, plus moré for topping
- 2 8-oz. bars créam chéésé, softénéd
- 1/2 c. sugar
- 2 largé éggs
- 1/2 tsp. puré vanilla éxtract
- pinch of koshér salt
- Warm caramél, for drizzling
DIRÉCTIONS
- Préhéat ovén to 325°. Liné an 8"-x-8" baking dish with parchmént papér or aluminum foil léaving a 2" ovérhang. Préss cookié dough into bottom of baking dish.
- Top with a layér of Oréos (bréak thém up to form a singlé layér) and sét asidé.
- Maké chéésécaké layér: In a médium bowl using a handhéld mixér or stand mixér using thé paddlé attachmént, béat créam chéésé, sugar, éggs, vanilla, and salt. Pour ovér Oréo layér and smooth top.
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