Black Forest Cake Bars

Black Forest Cake Bars

by Sophia Holland 1 year ago
4 (3)
47 minutes
313.9 kcal
32.8 g carbs
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Description

Yummy! Store covered in the refrigerator.

Ingredients
  • cooking spray
  • 1 (17.5 ounce) package double chocolate-chunk cookie mix
  • ¼ cup vegetable oil
  • 1 egg, at room temperature
  • 1 (21 ounce) can cherry pie filling, divided
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup white sugar
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.
  2. 2. 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.
  3. 3. 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.
  4. 4. Press remaining dough evenly into the bottom of the baking pan.
  5. 5. Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.
  6. 6. 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.
  7. 7. Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.
  8. 8. 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
serving: 20 cake bars
calories: 313.9 kcal
carbohydrates: 32.8 g
protein: 3.3 g
saturated fat: 9.4 g
cholesterol: 33.9 mg
sodium: 147.1 mg
fiber: 0.5 g
sugar: 6.3 g