A delicious twist on those beloved hot fudge sundae Pop-Tart flavors. Featuring two layers of chocolate cookie cake sandwiching a smooth, creamy filling, topped with a vanilla cream cheese frosting, rich chocolate drizzle, and colorful sprinkles. Cut into bars and enjoy!
Equipment
- 8x8 baking pan
- Mixing Bowls
- Mixer
- Spatulas
- Parchment Paper
- Sharpie
- Measuring Cups
- Measuring Spoons
- Fork
- Toothpicks
- Knife
Ingredients
COOKIE
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup Dutch-process cocoa powder
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
FILLING
- 4 oz cream cheese softened
- 2 tablespoons unsalted butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
FROSTING
- 4 oz cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2-3 teaspoons milk as needed to spread
DRIZZLE
- ¼ cup chocolate chips
- 2 tbsp butter
- Rainbow sprinkles for topping
Instructions
- Grease an 8”x8” square baking pan and line the bottom with parchment paper
- For the chocolate cookie dough, in a bowl, cream the butter and sugars until fluffy
- Mix in the eggs and vanilla until combined before beating in the cocoa powder
- Pour in the flour, baking soda, and salt, mixing until just combined
- Press half of the cookie dough into an even layer in your lined baking pan
- Draw an 8-inch square on a separate piece of parchment (you can use the base of your pan to make this), and press the other half of the cookie dough into a flat square. Place in the fridge.
- To make your vanilla cream filling, add the cream cheese and butter to a bowl and beat until smooth. Then sift in your powdered sugar and mix before adding in your vanilla. Mix until combined
- Spread your filling over the bottom cookie layer in the pan, leaving a ¼-inch gap from the edge so it doesn’t ooze out as it bakes
- Place your pan in the freezer for 15 minutes to firm the filling
- Preheat the oven to 350°F
- Remove your cookie from the freezer and press the other half of the dough into the pan, evenly across the top. Gently pressing in the edges to seal - you can use a fork for this
- Bake for 33-35 minutes, until set and a toothpick inserted through just the top cookie layer comes out with only a few moist crumbs
- Remove from the oven and cool your cookie completely in the pan
- To make your frosting, cream together your butter and cream cheese until smooth. Then sift in your powdered sugar, mix, then add the vanilla and milk. Beat until just combined
- Spread your frosting into an even layer of the top your cooled cookie
- Place your chocolate chips and butter in a microwave-safe bowl, and melt in the microwave, stirring every 10-20 seconds until smooth
- Use a fork to drip your chocolate drizzle over the bars. Then top with sprinkles
- Leave your bars to set at least 20 minutes before removing from the pan and slicing!
