Prep Time: 20 minutes
Chill Time: 4 hours
Servings: 16 bars

Ingredients

• 24 Oreo cookies, crushed (about 2 cups crumbs)
• 5 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping, thawed
• 1 cup white chocolate chips, melted
• Red, white & blue sprinkles
• 6 Oreo cookies, roughly chopped

Instructions

Line an 8×8-inch baking pan with parchment paper.

Mix the crushed Oreos with the melted butter until evenly combined. Press firmly into the bottom of the prepared pan to form the crust. Place in the refrigerator while preparing the filling.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the whipped topping until light and fluffy.

Spread the cheesecake mixture evenly over the chilled Oreo crust and smooth the top with a spatula.

Drizzle the melted white chocolate over the cheesecake layer.

Sprinkle generously with the red, white, and blue sprinkles, then scatter the chopped Oreo pieces over the top.

Refrigerate for at least 4 hours, or overnight, until completely set.

Lift from the pan using the parchment paper and cut into 16 bars before serving.

Tips

• These bars are even better after chilling overnight.
• For extra “firecracker” fun, drizzle small amounts of red and blue candy melts over the white chocolate.
• Freeze for 20–30 minutes before slicing for perfectly clean edges.
• Store covered in the refrigerator for up to 5 days.

Website: texasgirlcooks.wordpress.com