Ingredients:

  • 24 Oreo cookies, crushed (260g)
  • 6 tbsp unsalted butter, melted (85g)
  • 8 oz cream cheese, softened (225g)
  • 1/2 cup powdered sugar (100g)
  • 1 cup whipped topping (240ml)
  • 1 tsp vanilla extract (5ml)
  • 1 package instant chocolate pudding mix (113g)
  • 2 cups cold whole milk (480ml)
  • 1 cup pecans, toasted and chopped (115g)
  • 1/2 cup salted caramel sauce (120ml)
  • 1 cup whipped topping, for garnish (240ml)

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine crushed Oreo crumbs and melted butter in a bowl until the mixture resembles wet sand.
  3. Press the cookie mixture firmly and evenly into the bottom of the prepared pan.
  4. Beat softened cream cheese and powdered sugar together until smooth and airy.
  5. Fold in the vanilla extract and 1 cup of whipped topping using a rubber spatula.
  6. Spread the cream cheese mixture evenly over the crust and refrigerate for 30 minutes to set.
  7. Prepare the chocolate pudding by mixing the instant pudding mix with cold whole milk.
  8. Fold the toasted chopped pecans into the chocolate pudding mixture.
  9. Spread the chocolate pecan layer evenly over the chilled cream cheese layer.
  10. Drizzle warmed salted caramel sauce over the top and garnish with an additional cup of whipped topping.
  11. Refrigerate for at least 4 hours before slicing into 16 bars.