Gooey Cookies & Cream Bars

Yield: About 12 bars 

 Ingredients:

 1/2 cup butter, room temperature

 1/2 cup plus 2 tablespoons sugar

 1 large egg

 1 teaspoon vanilla extract

 1 1/3 cups all-purpose flour

 3/4 cup chocolate sandwich cookie crumbs (i.e. crumbs of about 10 Oreos)

 1 teaspoon baking powder

 1/4 teaspoon salt

 2 king-sized Cookies ‘n Cream candy bars (e.g. Hershey’s)*

 1 1/2 cups marshmallow creme

 *can substitute a regular white chocolate bar if these are unavailable where you live!

 Directions:

 Preheat the oven to 350°F. Grease an 8-inch square baking pan and create a foil sling: tear off 4, 16-inch long pieces of aluminum foil and fold them in half. Situate two side-by-side in the pan, covering the bottom of the pan to the edge (they will overlap). Situate the other two strips in the same manner, but perpendicular to the first. The overhanging foil of the sling will make it easy to remove the bars from the pan after baking and cooling. Grease the foil as well. 

 Cream the butter and sugar together in a large bowl until fluffy and pale yellow (2-3 minutes). Beat in the egg and vanilla. In a small, separate bowl, whisk together the flour, cookie crumbs, baking powder and salt. Add the dry ingredients to the butter mixture and mix until just combined. Divide the dough roughly in half, placing half the dough in your prepared pan and the other half in the fridge to chill until you’re ready for it. 

 Use the back of a spoon sprayed with cooking spray and to press and spread the dough in the pan until it covers the bottom of the pan in an even layer. Place the Cookies ‘n Cream bars side by side over the dough (if they fit; if not, break them and arrange) such that you have a full single layer of chocolate (about 1/4 inch thick). Glop on marshmallow creme and use a greased offset spatula to spread it evenly across the candy bars. Take the remaining dough out of the fridge and place it on top of the marshmallow layer (to do so, take a small handful at a time and flatten it into a “shingle” in greased fingertips. Lay these side by side over the top. They’re a little sticky so it takes some fiddling, but just clean your fingers off if the dough starts sticking to them too much and continue).  

Bake for 25 to 30 minutes or until lightly browned. Let cool completely in pan before gently using the overhang of the foil sling to lift the bars out of the pan and place them on a cutting board to slice. When ready to serve, heat each bar in the microwave for about 25-30 seconds. Store extras in an airtight container. Enjoy!

http://willowbirdbaking.com/2011/09/12/gooey-cookies-cream-bars/