Yeah, that's right. I call these Heart Attack bars. I'm sure that's not going to get me any ranking in the search engines, haha, but it was a fitting name back when I came up with the idea. It's a mixture of chocolate sandwich cookies, butter, cream cheese and sugar, the only thing I could add that would make it worse for you is bacon and I have a feeling that wouldn't taste so good here.
I've got to apologize because I don't have any pictures of the bars cut up into squares. I was making them for a cookout I was going to and we were running late so I ended up just grabbing the pan hot out of the oven and bringing it with us (the squares need to chill for a while before cutting) and cutting them there. So, it's hard to tell what you're looking at but they're really yummy so it doesn't really matter does it?
1 package of Chocolate sandwich cookies (with vanilla filling)
2 8oz packages of light cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
1/2 stick of unsalted butter, melted
Preheat the oven to 375 degrees. Place sandwich cookies in a large plastic freezer bag. Seal. Using a meat tenderizer (or something equally blunt), smash the cookies in the bag until all are roughly crumbled. Try not to tear the bag because it will make a big mess! Put the crumbled cookies into a medium-sized bowl and pour the melted butter over them. Stir to combine. (The butter will help the cookies form a "crust" and also prevent the bars from completely sticking to the pan.)
In another bowl, mix the remaining ingredients (cream cheese, sugar, egg, and vanilla) with an electric hand mixer until smooth.
Spread half the cookie mixture in the bottom of a 13x9x2 baking dish. Carefully spread the cream cheese mixture evenly over the cookies and then top with the remaining cookies. Bake for 40-45 minutes or until the top is set. Let cook and chill for 2 hours before serving. Cut into 24 squares and make sure to eat any crumbs left in the pan.All text and photographs (except where noted otherwise) © 2008, 2009 Food is to love / Andrea Quigley