303 cookies and cream bar Recipes

cream cheese, softened, powdered sugar, creamy peanut butter or 1/2 cup chunky peanut butter, sized snickers candy bars, chopped, cool whip, thawed, chocolate cookie pie crust or 2 (6 oz) graham cracker pie crust

cream cheese, room temp, sugar, egg, vanilla, refrigerated chocolate chip cookie dough

crust: (1) 1 lb 2 oz package oreos--you will need 14 oz of this , so two full rows , plus 4-5 cookies leftover, kept aside, melted butter, salt, top layer : 2.5 oz cake flour (1/2 cup plus 2 tbsp), salt, baking powder, dark chocolate chips (1 cup), butter, minus 2 tbsp sugar, eggs, vanilla, filling: 16 oz cream cheese, room temperature, sugar, cream or milk, vanilla, egg yolk

margarine, softened, cake mix, any flavor, eggs, cream cheese, softened, brown sugar , packed, powdered sugar, vanilla

all-purpose flour, divided, butter, softened, sugar, cornstarch, eggs, baking powder, vanilla extract, chopped walnuts, sweetened flaked coconut, cream cheese, softened, butter, softened, vanilla extract, powdered sugar

yellow cake mix, egg, butter, melted, chopped nuts, chocolate chips, sugar (1 lb), eggs, cream cheese

yellow cake mix (regular size), vegetable oil, eggs, softened cream cheese, sugar (regular), egg, crushed pineapple (drained really good)

cream-filled chocolate sandwich cookies, crushed, butter or 3/4 cup margarine, melted, sweetened condensed milk, semisweet chocolate chips, divided

coconut cookie crumbs (about 17 cookies), butter, melted, cream cheese, softened, sweetened condensed milk, key lime juice (or use regular lime juice), lime zest

cream cheese, softened, sugar, egg, refrigerated chocolate chip cookie dough

cream cheese, softened, sugar, egg, coconut , if desired, roll refrigerated chocolate chip cookie dough

cream cheese, softened, sugar, egg, coconut (optional), refrigerated chocolate chip cookie dough

crushed vanilla wafer cookies (, 38 cookies ), chopped peanuts, margarine or 1/3 cup butter, melted, cream cheese, softened, granulated sugar, brown sugar, vanilla, eggs, heavy whipping cream, snickers candy bars, coarsely chopped, heavy whipping cream

oreo cookie pie crust, ice cream (i like cookies n cream the best), squeezable chocolate syrup, squeezable caramel ice cream topping (smuckers makes good ones), crushed heath candy bars (for topping ) or crushed skor candy bar (for topping)

brewed coffee, sugar-free milk chocolate bar, melted, frozen fat-free whipped topping, thawed, sugar-free chocolate sandwich cookies (such as murray), crumbled

vanilla wafer crumbs (about 40 cookies), instant espresso coffee powder, dry, butter, melted, cream cheese, softened, sugar, eggs, heavy cream, rum or 1/4 tsp extract, mixed with, water, vanilla, semi-sweet chocolate chips, shortening, instant espresso coffee powder, dry

cream cheese, sugar, vanilla, eggs, prepared chocolate chip cookie dough , in rolls

cuccidati (italian fig and date bar cookies), margarine, granulated sugar, eggs, rind of 1 orange, orange juice, flour, baking powder, vanilla extract, string of figs, raisins, brown sugar, walnuts, dates, orange, cinnamon, whiskey, black pepper, water, powdered sugar, butter, orange juice, preheat oven to 375 degrees f., crust: in large bowl, cream together first 3 ingredients. add orange juice and orange rind. in separate bowl, combine flour and baking powder. add to creamed mixture along with vanilla., filling: prepare several days ahead of time. in a food grinder , grind figs and raisins. in large saucepan, simmer raisins and figs with brown sugar and water for 15 minutes. grind walnuts, dates, and orange. stir into hot mixture along with cinnamon, black pepper, and whiskey. remove from stove, mix well, cover, and let mellow for 3 days., roll dough into 3-inch wide strips on pastry cloth. lay filling down the center and wrap dough to form a long sausage-like" cookie. roll back and forth until crust seems very thin. cut in diagonal about every 1 1/2 inches. place on cookie sheet close together and bake for 10-13 minutes. cookies should be barely brown. cool and store in tins 5 days, then frost., frosting: in medium bowl, mix together margarine and powdered sugar until well blended. add enough juice to make a thick glaze. top cookies with a thin coat. let frosting dry a couple of hours then store in tins as follows., store : line tins with foil, place a layer of cookies, then a layer of wax paper (not plastic wrap). keep repeating, ending with foil and then the lid.