Our Most Over-the-Top Dessert Yet

Nothing goes together like cookie and milk, right? While we’ll never disagree with that, we did find a way to one-up the classic combo with a baking hack that’s over-the-top delicious. These Cookies-and-Milk Cheesecake Brownie Bars start with a base of Betty Crocker fudge brownie mix, and then get topped with a layer of creamy cheesecake—and then that gets topped with drops of chocolate chip cookies (made easy with Betty Crocker chocolate chip cookie mix). All three layers come together for a treat that’s unforgettably indulgent. Here’s how to make them!

What you’ll need: 

• Ingredients for Cookies-and-Milk Cheesecake Brownie Bars
• Cooking spray or shortening
• 13x9-inch pan
• 2 large bowls
• Electric mixer
• Medium bowl

How to:

1.  Heat your oven to 350°F. Grease only the bottom of a 13x9-inch pan with shortening or cooking spray.

2.  In a large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.

3.  Meanwhile, in a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth. Add the sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In a separate medium bowl, stir together the chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until a soft dough forms.

4.  Spread the cheesecake layer mixture over warm brownie base. Drop teaspoonfuls of the chocolate chip cookie dough over cheesecake layer.

5.  Bake for 35 to 40 minutes or until the cookies on the top layer are golden brown. Cool for 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.