Cookies ‘N’ Cream Shortbread (Printer-Friendly Version)

Rich chocolate shortbread with layers of caramel and creamy cookies 'n' cream filling.

# Required Ingredients:

→ Shortbread

01 - Cooking spray
02 - 113 grams unsalted butter, softened
03 - 100 grams granulated sugar
04 - 125 grams all-purpose flour
05 - 22 grams unsweetened cocoa powder
06 - 1.25 milliliters kosher salt

→ Chocolate Caramel

07 - 213 grams sweetened condensed milk
08 - 57 grams unsalted butter
09 - 50 grams packed light brown sugar
10 - 30 milliliters light corn syrup
11 - 43 grams semisweet chocolate chips

→ Cookies 'N' Cream Filling and Assembly

12 - 80 milliliters heavy cream
13 - 227 grams cream cheese, softened
14 - 60 grams powdered sugar
15 - 5 milliliters pure vanilla extract
16 - 100 grams crushed Oreo cookies (about 10 Oreos)
17 - 170 grams semisweet chocolate chips

# Step-by-Step Instructions:

01 - Preheat oven to 175°C and line a 20 cm square pan with parchment paper, leaving a 5 cm overhang on two opposite sides. Spray parchment with cooking spray. Using an electric mixer on medium-high speed, cream together butter and granulated sugar until smooth. Add flour, cocoa powder, and salt, beating just until combined. Transfer mixture to prepared pan and press evenly using the back of a measuring cup or fingers. Bake for approximately 15 minutes until the surface loses its sheen. Cool completely.
02 - In a medium saucepan over medium heat, bring sweetened condensed milk, butter, brown sugar, and corn syrup to a boil, stirring constantly. Reduce heat to low and simmer for about 6 minutes until mixture turns light golden, stirring continuously. Remove from heat and allow to cool for 3 minutes before stirring in semisweet chocolate chips until smooth. Pour caramel evenly over the cooled shortbread base and refrigerate until set.
03 - Using an electric mixer on medium-high speed, beat heavy cream in a medium bowl until stiff peaks form. Transfer whipped cream to a separate bowl and set aside.
04 - In the same bowl, beat cream cheese, powdered sugar, and vanilla extract on medium speed until smooth. Gently fold whipped cream into the cream cheese mixture until incorporated, then fold in crushed Oreos until evenly distributed.
05 - Spread the cookies and cream filling evenly over the chilled caramel layer. Return to the refrigerator while preparing the chocolate topping.
06 - Microwave semisweet chocolate chips in a heatproof bowl at 30-second intervals, stirring between each, until fully melted and smooth. Allow chocolate to cool for 5 minutes.
07 - Pour the melted chocolate over the cookies 'n' cream layer and smooth into an even layer. Refrigerate for at least 2 hours or overnight until firm.
08 - Utilize the parchment overhang to lift the confection from the pan and slice into bars using a sharp knife heated under hot water for cleaner cuts.

# Handy Cooking Tips:

01 - Heating the knife under hot water before slicing ensures neat and smooth cuts.

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