Ingredients:

  • 300g Oreo or chocolate sandwich cookies, finely crushed
  • 115g unsalted butter, melted
  • 1g fine sea salt
  • 225g full-fat cream cheese, softened
  • 120g powdered sugar, sifted
  • 225g stabilized whipped topping (Cool Whip type)
  • 110g instant chocolate pudding mix
  • 480ml whole milk, cold
  • 115g stabilized whipped topping (for pudding layer)
  • 125g pecan halves, dry-toasted and chopped
  • 120ml premium salted caramel sauce
  • 50g semi-sweet chocolate chips, melted

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a medium bowl, combine finely crushed Oreo crumbs, melted butter, and sea salt. Press the mixture firmly into the bottom of the prepared pan to create a level crust.
  3. Using a hand mixer, beat the softened cream cheese and powdered sugar until smooth. Gently fold in 225g of whipped topping. Spread this mixture evenly over the cookie base.
  4. In a separate bowl, whisk together the instant chocolate pudding mix and cold whole milk for 2 minutes until thickened. Fold in 115g of whipped topping. Spread this chocolate layer over the cheesecake layer.
  5. Sprinkle the toasted chopped pecans evenly over the top. Drizzle with salted caramel sauce and melted chocolate chips.
  6. Refrigerate for at least 4 hours to allow all layers to set properly before slicing into 16 bars.