Ingredients:

  • 24 Oreo cookies, crushed (220g)
  • 5 tbsp unsalted butter, melted (70g)
  • 8 oz cream cheese, softened (225g)
  • 1 cup powdered sugar (120g)
  • 2 cups whipped topping, thawed (240g)
  • 1 package (3.4 oz) instant chocolate pudding mix (96g)
  • 1.5 cups cold whole milk (350ml)
  • 0.5 cup salted caramel sauce (120ml)
  • 1 cup pecans, chopped (115g)
  • 1 cup semi-sweet chocolate chips (175g)
  • 2 tbsp heavy cream (30ml)

Instructions:

  1. Combine crushed Oreos and melted butter. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch pan using the bottom of a glass.
  2. Place the crust in the freezer for 10 minutes to set the structure.
  3. Beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping and spread evenly over the chilled crust.
  4. Whisk chocolate pudding mix and milk for 2 minutes, then fold in the remaining 1 cup of whipped topping. Pour over the cheesecake layer and smooth with a spatula.
  5. Drizzle salted caramel sauce in a zig-zag pattern across the pudding layer.
  6. Sprinkle chopped pecans evenly over the caramel and press slightly into the surface.
  7. Melt chocolate chips with heavy cream in 30-second bursts in the microwave, then spread the melted chocolate over the top.
  8. Refrigerate for at least 4 hours before slicing into 16 bars.