Who loves cheesecake? Me me me!! Who loves Vanilla? My husband. I am a die hard choc-o-holic, and proud of it. Kale, not so much. He's a vanilla man. Just a simple, easy going, vanilla man. I believe the only chocolate dessert he gets excited about is chocolate chip cookies, and that's about it.
I decided I need to make him more vanilla-based desserts, because I just love the guy, so when I saw these amazing bars over at Cookies and Cups I knew Kale would love them! They were really easy to make, and oooooh la-dee-da are they good! Mmmmmm I guess you'll just have to make them yourself to find out : )
GOLDEN OREO CHEESECAKE BARS
Recipe By: Cookies and Cups
- 28 Golden Oreos, divided 18 and 10
- 3 tablespoons, melted Butter
- 1 cup Caramel bits (or 24 wrapped caramels)
- 1 tablespoon water
- 2 pkgs (8 oz each) Cream Cheese, softened
- 1 cup Marshmellow Fluff
- 1 egg
Directions: Preheat oven to 350 degrees. Crush 18 Golden Oreos (cream and all) in a large ziplock bag or a food processor, until they are very fine crumb.
Pour crumbs into a 9 inch square pan. Add 3 tablespoons melted butter and combine using the back of a spoon to mix and press firmly into the bottom of the pan. Bake crust for 10 minutes or until golden. Let cool 10-15 minutes.
While crust is cooling unwrap your caramels, or if using caramel bits, pour into a bowl and add the 1 tablespoon of water. Set aside.
Now coarsely chop the remaining 10 Oreos. Set those aside as well.
Beat the softened cream cheese and marshmellow fluff with a hand mixer on medium speed. Beat until combined and smooth, scraping down the sides half way through.
Add the egg and beat for 30 more seconds on medium speed until incorporated.
Stir in the coarsely chopped Oreos.
Pour the batter into the prepared crust. Spread evenly into the pan. Now melt your caramels and water in the microwave for 60 seconds. Stir halfway through. When melted, drop by spoonfuls onto the batter.
Using a knife, swirl the caramel into the cream cheese batter. Dont go too deep or you'll mess up the crust.
Bake for 20-25 minutes until center is set. Cool for 20 minutes on wire rack and then transfer to the refrigerator for 4-24 hours. Cut into squares when completely cooled. Enjoy!