Mudslide Bar Cookies

Mudslide Bar Cookies
64 servings, 1 bar each


Ingredients Weights Measures
OREO Crust
OREO Pieces-Small - -
butter, melted - -
Cookie Layer
BAKER'S Bittersweet Chocolate, chopped - -
BAKER'S Unsweetened Chocolate, chopped - -
butter - -
PHILADELPHIA Cheesecake Batter - -
sugar - -
eggs - -
light corn syrup - -
vanilla - -
cake flour - -
baking powder - -
salt - -


OREO Crust: Combine OREO Pieces and butter; press onto bottoms of 2 parchment paper-lined half-sheet pans (or onto bottom of 1 lined pan for trial recipe). Set aside.

COOKIE Layer: Cook chocolate and butter in double boiler over simmering water until chocolates are completely melted, stirring frequently. Remove top part of double boiler from heat; cool chocolate to 115ºF to 120ºF.

SPOON cheesecake batter into pastry bag fitted with 1/4-inch-round tip; set aside. Beat sugar, eggs, corn syrup and vanilla with mixer fitted with paddle attachment on high speed until thick and lemon colored. Add chocolate; mix well. Gradually add combined dry ingredients, beating after each addition until well blended; pour over OREO Crusts.

INSERT tip of filled pastry bag just below surface of chocolate batter in pan; pipe half the batter (or all the batter for trial recipe), in swirling motion, into chocolate batter.

BAKE in 325ºF standard oven 18 to 22 min. or until fillings are almost set in centers. Cool completely before cutting to serve.

Kraft Kitchens Tips

For best results, spoon the Cheesecake Batter into the pastry bag before starting to prepare the Cookie Layer. This will allow you to pipe the Cheesecake Batter into the chocolate batter as soon as it is poured over the crusts. If you wait too long, the chocolate batter could begin to set up, making swirling difficult.
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Nutritional Information

Nutrition Information

Total fat
 20 g
Saturated fat
 11 g
 65 mg
 210 mg
 41 g
Dietary fiber
 3 g
 28 g
 5 g
Vitamin A
 6 %DV
Vitamin C
 0 %DV
 4 %DV
 15 %DV