• 32servings
  • 270minutes
  • 199calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Crust

  2. 24 Oreo cookies

  3. 3 Tbsp butter, melted

  4. 3 bricks (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened

  5. 1 cup sugar

  6. 1 Tbsp cornstarch

  7. 3 large eggs, at room temperature

  8. 8 oz (scant 1 cup) reduced-fat sour cream

  9. 2 tsp vanilla extract

  10. 1 bar (4 oz each) premium whitechocolate

  11. 1 bar (4 oz each) milk chocolate

  12. 1 bar (4 oz each) semisweet baking chocolate

Instructions Jump to Ingredients ↑

  1. Heat oven to 300°F. Line a 9-in. square baking pan with foil, letting foil extend above pan on opposite sides. Coat with nonstick spray.2. Crust: Break cookies into food processor; pulse until fine crumbs form. Add butter; pulse to blend. Press firmly over bottom of pan. Freeze until firm.3. Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. On low speed, beat in eggs, 1 at a time, just until blended. Stir in sour cream and vanilla. Divide batter into 3 equal portions (about 13⁄4 cups each). Melt each flavor chocolate as inside of wrapper directs. Stir 1 flavor into each portion of batter. Spoon 2 Tbsp white chocolate batter into a ziptop bag, seal and set aside.4. Pour milk chocolate batter over crust; spread evenly. Spoon on white chocolate batter; gently spread to cover milk chocolate layer. Repeat with semisweet batter. Cut tip off 1 corner of bag; pipe on white chocolate swirls.5. Bake 45 minutes, or until center still jiggles slightly when shaken. Immediately transfer to a wire rack and refrigerate at least 3 hours.6. Holding foil, lift cake to cutting board. Cut in 4 rows down, 8 across.Planning Tip: Refrigerate bars in an airtight container up to 3 days, or freeze up to 1 month (thaw 1 day in refrigerator before serving).


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