Black Forest Cake Bars

Ingredients

• cooking spray
• 1 package double chocolate-chunk cookie mix , 17.5 ounce
• 0.25 cups vegetable oil
• 1 egg , at room temperature
• 1 can cherry pie filling , 21 ounce
• 2 packages cream cheese , 8 ounce
• 0.5 cups white sugar
• 1 container frozen whipped topping , 8 ounce

Instructions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.

2. 2

   Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.

3. 3

   Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.

4. 4

   Press remaining dough evenly into the bottom of the baking pan.

5. 5

   Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.

6. 6

   Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.

7. 7

   Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.

8. 8

   Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.