Cookies And Cream Brownie Bars

Indulge in these Cookies and Cream Brownie Bars, a layered dessert featuring a buttery base with toffee bits, a layer of double-stuffed chocolate sandwich cookies, dulce de leche, and a rich brownie topping. Easy to slice and perfect for gatherings, this dessert combines fudgy, crunchy, and creamy textures in every bite.

Recipe Information

Total Time:

Yield:

32 bars

Ingredients

1 cup butter-flavor all-vegetable shortening, plus additional for greasing

¾ cup granulated sugar

¾ cup packed brown sugar

1 teaspoon baking soda

1 teaspoon salt

3 large eggs, divided

1 tablespoon heavy whipping cream

1 teaspoon pure vanilla extract

2¾ cups all-purpose flour

1 (8-ounce) package toffee bits

1 (15.35-ounce) package double-stuffed vanilla cream chocolate sandwich cookies

1 (13.4-ounce) can dulce de leche

1 (20-ounce) package dark chocolate brownie mix

½ cup vegetable oil

¼ cup water

Directions

Preheat oven to 350°F. For crust, line a 13×9-inch baking pan with foil, extending the foil over edges of pan. Lightly grease foil with shortening; set pan aside.
In a medium mixing bowl, beat 1 cup shortening with an electric mixer on medium for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt. Beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in 2 eggs, cream and vanilla until combined. Beat in flour. Stir in toffee bits. Press mixture evenly onto bottom of prepared pan. Arrange a single layer of chocolate sandwich cookies on top. Spread dulce de leche over cookies.
In a large bowl, combine remaining egg, brownie mix, vegetable oil and water. Spread batter over dulce de leche layer. Bake for 45 to 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 2 hours. Use edges of foil to lift uncut bars out of pan. Place on cutting board; cut into squares.