You've heard of lemon bars ... but have you heard of Cookies 'n' Creme Lemon Bars? Offer your guests a new citrus dessert that includes HERSHEY'S COOKIES 'N' CREME Bars. They'll be impressed by your ingenuity and the flavor.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared pan. Place pan extender on prepared sheet pan.
Mix together butter and sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, HERSHEY'S Cocoa, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Press 4 lbs. (12 cups) of crust mixture onto bottom of prepared pan. Bake 15 minutes. Remove from oven.
Prepare LEMON FILLING: Mix together eggs, sugar, lemon juice, heavy cream and lemon peel in 20 qt. bowl of mixer fitted with whisk attachment. Gradually add flour, mixing until combined. Pour over top of crust. Mix remaining crust mixture and Chopped HERSHEY'S Cookies 'n' Creme Bars together. Sprinkle on top of lemon filling. Bake an additional 30 minutes* or until set. Cool completely in pan on wire rack.
Prepare LEMON GLAZE: Place HERSHEY'S Premier White Creme Chips, lemon juice and lemon peel in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir until chips are melted and mixture is smooth. Drizzle over bars. Refrigerate until firm. Cut into 2-inch bars. Refrigerate leftover bars.
Step 3: If using convection oven, rotate pan one-half turn (180°) after 15 minutes of baking.