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Black Forest Cake Bars


Ingredients

cooking spray

cooking spray

1 (17.5 ounce) package double chocolate-chunk cookie mix

1 (17.5 ounce) package double chocolate-chunk cookie mix

¼ cup vegetable oil

¼ cup vegetable oil

1 egg, at room temperature

1 egg, at room temperature

1 (21 ounce) can cherry pie filling, divided

1 (21 ounce) can cherry pie filling, divided

2 (8 ounce) packages cream cheese, softened

2 (8 ounce) packages cream cheese, softened

½ cup white sugar

½ cup white sugar

1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9×13-inch baking pan with cooking spray.

Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9×13-inch baking pan with cooking spray.

Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.

Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.

Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

Press remaining dough evenly into the bottom of the baking pan.

Press remaining dough evenly into the bottom of the baking pan.

Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.

Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.

Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.

Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.

Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.

Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.

Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.

Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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