Black Forest Cake Bars Tasty Recipes

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Black Forest Cake Bars

"Yummy! Store blanketed inside the refrigerator."

Ingredients :

cooking spray
1 (17.5 ounce) bundle double chocolate-chew cookie mix
1/4 cup vegetable oil
1 egg, at room temperature
1 (21 ounce) can cherry pie filling, divided
2 (eight ounce) applications cream cheese, softened
1/2 cup white sugar
1 (eight ounce) box frozen whipped topping (such as Cool Whip®), thawed

Instructions :

Prep : 20M	Cook : 20M	Ready in : 3H54M

Preheat oven to 350 tiers F (175 tiers C). Lightly spray backside and aspects of a 9x13-inch baking pan with cooking spray.
Stir cookie blend, oil, and egg together in a huge bowl till a gentle dough forms. Drop three heaping tablespoons of dough on an ungreased baking sheet 2 inches aside to make three cookies.
Bake cookies within the preheated oven till set, 12 to thirteen mins. Cool at the baking sheet, 2 mins. Transfer to a wire rack to chill completely, approximately 15 mins.
Press ultimate dough lightly into the bottom of the baking pan.
Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cowl with plastic wrap and shop inside the fridge.
Beat cream cheese, ultimate cherry pie filling, and white sugar collectively in a huge bowl with an electric powered mixer on medium speed till properly-combined, approximately 2 mins. Spread cream cheese combination over dough.
Bake within the preheated oven until set, 35 to 40 minutes. Let cool, approximately 30 minutes. Refrigerate until chilled, approximately 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 till flavors mixture, at the least 1 hour. Cut into 20 bars.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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