Black Forest Cake Bars recipe

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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

Nutrition Info

313.9 calories
carbohydrate: 32.8 g
cholesterol: 33.9 mg
fat: 18.9 g
fiber: 0.5 g
protein: 3.3 g
saturatedFat: 9.4 g
servingSize: -
sodium: 147.1 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  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.

Recipe Yield

20 cake bars

Recipe Note

Yummy! Store covered in the refrigerator.

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