Raspberry Cream Cheese Cookie Bars
You will absolutely love these bars! I found myself going back to the fridge to break off another piece to snack on more times than I’d like to admit.
The crust is made out of crushed cookies, butter, & chocolate (what’s not to love?). The crust is then topped with a thin layer of raspberry cheesecake mixture and of course, sprinkles.
The thing I love about these bars is that you can make so many different versions simply by mixing the cream cheese with different flavors.
Here’s the how-to!
Raspberry Cream Cheese Chocolate Cookie Bars
For the crust:
8 oz. OREO cookies
1/4 cup unsalted butter
3/4 cup semi-sweet chocolate chips
For the topping:
8 oz. Vanilla CANDIQUIK Coating
1 (8 oz.) package cream cheese, softened
3 tbsp raspberry gelatin powder
For the crust: finely crush Oreo cookies (including the middle icing) in a food processor until finely ground.
In a microwave safe bowl, melt butter with chocolate chips in 20 second increments until smooth, stirring well in between each heating. (This should take about 60 seconds to become smooth.)
Once melted, stir cookie crumbs into melted chocolate mixture until well combined.
Using a spatula, press mixture in the bottom of a foil lined 9×13″ baking dish and chill in the refrigerator while preparing the topping.
For the topping:
Melt Vanilla CANDIQUIK Coating according to package directions.
In a medium bowl, beat softened cream cheese, melted CANDIQUIK Coating, and gelatin powder until fluffy.
Spread cream cheese mixture over cooled crust and top with sprinkles. Cut into squares to serve.
Store in an airtight container in the refrigerator for up to 5 days.
Note: if you want to make these bars slightly thicker, make in an 8×8″ pan.