Orange Creamsicle Cookie Bars
Ingredients
Scale
- 1 package Nestlé Toll House White Chip Macadamia Cookie Dough
- 1 pint (16 ounces) orange sherbet, slightly softened
- ½ cup white chocolate chips or white melting wafers, melted
- ½ cup crushed Grandma’s Vanilla Sandwich Creme Cookies
Instructions
- Line a 9×9-inch baking pan with parchment paper, leaving enough overhang on the sides to easily lift out the bars.
- Press the cookie dough evenly into the bottom of the prepared pan.
- Bake at 325°F for 20–24 minutes, until the edges are lightly golden and the center is just set. Let cool completely.
- Place the cooled cookie crust in the freezer for 20–30 minutes to chill.
- Spread the softened orange sherbet evenly over the chilled cookie crust.
- Freeze for 4–6 hours, or until the sherbet layer is completely firm.
- Drizzle the melted white chocolate over the top, then immediately sprinkle with the crushed vanilla sandwich cookies.
- Return to the freezer for 10–15 minutes, or until the topping is set.
- Let the bars sit at room temperature for 5–10 minutes before slicing. For clean slices, use a sharp knife warmed under hot water and wiped dry between cuts.
Find it online: https://lifeandsprinkles.com/orange-creamsicle-cookie-bars/