Ingredients
4 tablespoons butter, melted
20 chocolate sandwich cookies with cream filling
1 (3.9-ounce) package of instant chocolate pudding
1 1/2 cups milk
1 (6-ounce) container cream cheese, room temperature
1/2 cup confectioners’ sugar
1/2 teaspoon pure vanilla extract
1 (8-ounce) container of stabilized whipped cream, divided
1 cup pecans, chopped, divided
1/3 cup plus 2 tablespoons caramel sauce, divided
chocolate sauce, to taste, for drizzling
Directions
Step 1 –
Line an 8×8-inch baking dish with parchment paper.
Step 2 –
Melt the butter in a medium microwave-safe bowl.
Step 3 –
Place the chocolate sandwich cookies with cream into a blender, food processor, or resealable plastic bag to crush into fine crumbs.
Step 4 –
Add the cookie crumbs to the butter and mix well.
Step 5 –
Place the cookie mixture into the prepared pan.
Step 6 –
Use a spatula to spread the cookie mixture to the sides and pat it down to ensure it is even.
Step 7 –
Place the pan in the freezer to set for at least 30 minutes and up to overnight.
Step 8 –
In a medium bowl, mix the instant chocolate pudding with 1 1/2 cups of milk. Do not use the full 2 cups of milk called for on the package directions (this will prevent the pudding from becoming runny).
Step 9 –
Place the pudding into the fridge to set for about 1 hour.
Step 10 –
In a mixing bowl, beat the cream cheese with a hand mixer until it is smooth.
Step 11 –
Scrape down the sides of the bowl with a spatula and add the confectioners’ sugar and the vanilla extract.
Step 12 –
Beat the cream cheese mix again until it is thoroughly combined.
Step 13 –
With a spatula, add 1 1/2 cups stabilized whipped cream to the cream cheese mixture and mix well.
Step 14 –
Remove the cookie crumb crust from the freezer.
Step 15 –
Place dollops of the cream cheese filling on the crust.
Step 16 –
Using an offset spatula, spread the cream cheese filling evenly to all sides of the pan.
Step 17 –
Place dollops of the chocolate pudding on top of the cream cheese filling, gently spreading it to the edges of the pan.
Step 18 –
Drizzle 1/3 cup caramel sauce all over the pudding.
Step 19 –
Sprinkle 3/4 cup of the pecan pieces over the caramel sauce.
Step 20 –
Place dollops of the remaining stabilized whipped cream on top of the caramel.
Step 21 –
Cover the bars with a lid or plastic wrap and freeze for a minimum of 2 hours and up to overnight. After freezing, it’s not unusual for the caramel sauce to be runny.
Step 22 –
Transfer the bars from the pan by lifting up the sides of the parchment paper.
Step 23 –
Drizzle the bars with the remaining caramel sauce and chocolate sauce.
Step 24 –
Sprinkle the bars with the remaining pecan pieces.
Step 25 –
Slice into bars and serve.