Ingredients:

  • 24 Oreo cookies (approx. 265g), finely crushed
  • 5 tbsp (70g) unsalted butter, melted
  • 1/4 tsp sea salt
  • 16 oz (450g) full-fat cream cheese, brick style, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) high-quality hot chocolate mix
  • 2 tbsp (10g) unsweetened Dutch-process cocoa powder
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 cup (60ml) heavy cream, slightly warmed
  • 1 cup (50g) mini marshmallows
  • 1/2 cup (60g) marshmallow fluff

Instructions:

  1. Preheat your oven to 175°C (347°F). Line an 20x20 cm square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Crush your 24 Oreo cookies (approx. 265g) in a food processor until they look like fine sand. Mix them with 5 tbsp (70g) of melted unsalted butter and 1/4 tsp sea salt.
  3. Press this mixture firmly into the bottom of your lined 20cm pan. Bake for 10 minutes until the edges look set and the kitchen smells like a chocolate factory. Let it cool while you make the filling.
  4. In a large bowl, beat the 16 oz (450g) of room temperature cream cheese until smooth. Add 1/2 cup (100g) of granulated sugar, 1/4 cup (30g) hot chocolate mix, and 2 tbsp (10g) cocoa powder.
  5. Mix on medium speed until the batter turns a uniform, deep mahogany brown.
  6. Add your 2 large eggs one at a time, beating on low speed after each. Add 1 tsp vanilla extract and 1/4 cup (60ml) of slightly warmed heavy cream.
  7. Mix just until combined. Stop as soon as the yellow streaks of egg disappear to avoid whipping air into the batter, which causes cracks.
  8. Pour the chocolate mixture over your cooled crust. Smooth the top with a spatula. Drop the oven temperature to 160°C and bake for 30 to 35 minutes.
  9. The bars are ready when the edges are slightly puffed but the center still has a slight wobble like Jell O.
  10. Remove the pan from the oven and immediately dollop 1/2 cup (60g) of marshmallow fluff over the hot cheesecake. Sprinkle 1 cup (50g) of mini marshmallows on top.
  11. Place the pan back under the broiler for 1 to 2 minutes until the marshmallows are golden brown and toasted. Watch them carefully; they go from perfect to burnt in seconds!
  12. Let the bars chill in the fridge for at least 4 hours before slicing.