Cookies And Cream Bars Food

COOKIES AND CREAM BARS

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in chopped candy bars. Press dough in bottom of pan. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 1 hour.
• In large bowl, combine frosting and whipped topping until well blended. Reserve 1/4 cup chopped cookies. Gently stir the remaining chopped cookies into frosting mixture until well blended. Spread over cookie crust. Sprinkle reserved cookies over frosting layer. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

COOKIES AND CREAM MARSHMALLOW BARS

Steps:

• Line a 9×9 baking dish with foil and coat with nonstick spray. Set aside.
• Place the marshmallows and butter in a large microwave safe bowl. Microwave on high in 30 second increments, stirring after each, until marshmallows and butter are melted and combined.
• Immediately stir in the chopped cookies until incorporated. Mixture will be thick.
• Press the mixture into the prepared pan. Allow the bars to cool completely, before cutting into bars. The longer they sit, the firmer they will be.

COOKIES AND CREAM BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 9x13-inch baking pan with cooking spray.
• Mix cookie mix, butter, and egg together in a large bowl until well blended. Stir in chopped candy bars. Press dough into the bottom of the prepared pan.
• Bake in the preheated oven until light golden brown, 15 to 18 minutes. Let crust cool completely, about 1 hour.
• Combine whipped topping and frosting in a large bowl until well blended. Reserve 1/4 cup chopped cookies; gently stir remaining cookies into frosting mixture until well combined. Spread over the cooled crust. Cover with plastic wrap and refrigerate until chilled, about 2 hours. Cut into 6 rows and 6 columns for 36 bars.

COOKIES AND CREAM ICE CREAM BARS

Steps:

• Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides.
• Pulse the cookies in a food processor until fine. Toss the cookies and butter in a medium bowl. Firmly press the cookie crumbs into the bottom of the prepared pan.
• Carefully spread the softened ice cream across the crust. Drizzle with the caramel and top with the whipped topping. Sprinkle with a dusting of shaved chocolate. Place in the freezer for 3 hours to firm up.
• Slice into bars to serve.

NO- BAKE CHEWY COOKIES AND CREAM BARS

Steps:

• Place oreos into food processor and pulse until ground. Melt butter and marshmallows in microwave until puffed; about 1 1/2 - 2 minutes. Remove and pour in ground oreos. Stir to combine and then press into foil lined 8x8 inch baking pan. Let set up for 10 minutes. Remove bars out of pan with edges of foil and cut into squares.