Ingredients
1
pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
Vegetable oil, water and egg called for on cookie mix pouch
2
packages (8 oz each) cream cheese, softened
1/2
cup granulated sugar
3/4
cup Nutella® hazelnut spread with cocoa
2
eggs
2
tablespoons heavy whipping cream
1
teaspoon vanilla
1
bag (11.5 oz) milk chocolate chips (2 cups)
1/2
cup heavy whipping cream
Chopped toasted hazelnuts, miniature white or semi-sweet chocolate chips or chocolate candy sprinkles, if desired
Preparation
Heat oven to 325°F. Spray bottom only of 13x9-inch pan with cooking spray.
In large bowl, mix Crust ingredients with spoon until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Remove from oven to cooling rack; cool 10 minutes.
In medium bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in hazelnut spread. Add 2 eggs, one at a time, beating until just blended. Beat in 2 tablespoons cream and the vanilla. Spread evenly over cooled crust.
Bake 30 to 35 minutes or until set. Cool 30 minutes on cooling rack. In 2-quart saucepan, melt chocolate chips and 1/2 cup whipping cream over low heat, stirring frequently, until chips are completely melted and smooth. Carefully pour and spread topping over filling. Sprinkle immediately with nuts, chips or candy sprinkles. Refrigerate about 2 hours or until cooled completely. Cut into 8 rows by 3 rows.
