Mudslide Bar Cookies Recipe

Name: Mudslide Bar Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: OREO Crust; 2-1/2 qt. OREO Pieces-Small; 1/2 cup butter, melted; Cookie Layer; 34 squares BAKER'S Bittersweet Chocolate, chopped; 10 squares BAKER'S Unsweetened Chocolate, chopped; 3/4 cup butter; 1 qt. PHILADELPHIA Cheesecake Batter; 1 qt. sugar; 10 each eggs; 1/4 cup light corn syrup; 2 Tbsp. vanilla; 1-1/3 cups cake flour; 1 Tbsp. baking powder; 1/2 tsp. salt

Servings: persons

OREO Crust
2-1/2 qt. OREO Pieces-Small
1/2 cup butter, melted
Cookie Layer
34 squares BAKER'S Bittersweet Chocolate, chopped
10 squares BAKER'S Unsweetened Chocolate, chopped
3/4 cup butter
1 qt. PHILADELPHIA Cheesecake Batter
1 qt. sugar
10 each eggs
1/4 cup light corn syrup
2 Tbsp. vanilla
1-1/3 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt

1
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).
2
Set aside.
3
Cookie Layer: Cook chocolate and butter in double boiler over simmering water until chocolates are completely melted, stirring frequently.
4
Remove top part of double boiler from heat; cool chocolate to 115 degrees F to 120 degrees F.
5
Spoon cheesecake batter into pastry bag fitted with 1/4-inch-round tip; set aside.
6
Beat sugar, eggs, corn syrup and vanilla with mixer fitted with paddle attachment on high speed until thick and lemon colored.
7
Add chocolate; mix well.
8
Gradually add combined dry ingredients, beating after each addition until well blended; pour over OREO Crusts.
9
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.
10
Bake in 325 degrees F standard oven 18 to 22 min.
11
or until fillings are almost set in centers.
12
Cool completely before cutting to serve.

7198

kcal

Calories

432

Fat

713

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: OREO Crust, 2-1/2 qt. OREO Pieces-Small, 1/2 cup butter, melted, Cookie Layer, and more.

Yes, Mudslide Bar Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mudslide Bar Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions