Chocolate Chip Cookie Stack Bars

Preheat your oven to 350 degrees F. Line an 8-x-8 inch baking pan with aluminum foil and spray with nonstick spray.

In the bowl of your stand mixer, combine sugars, butter, eggs and vanilla. Mix until smooth, about 2-3 minutes. Add baking soda and salt. Mix another minute or until incorporated. With your mixer set to its slowest setting, add flour and mix until a smooth dough forms. Add chocolate chips and incorporate with a spatula. Press half of the cookie dough into the prepared pan. Place in the oven and bake for 18-20 minutes. Remove from the oven and let stand for 10 minutes. Lift cookie layer onto a wire rack and line baking pan again with aluminum foil and spray. Bake the second half of the cookie dough as the first.

Once cookie layers have completely cooled, return one layer to the bottom of the baking pan (that's been sprayed and lined with aluminum foil).

Using a double boiler, combine heavy cream and dark chocolate. Heat and stir frequently until dark chocolate is melted and incorporated with the heavy cream. Remove from the stove and let sit.

In the bowl of your stand mixer, beat together cream cheese, confectioner's sugar, and vanilla until smooth.

Pour 1/3 of the chocolate ganache over the cookie layer in the pan in an even layer. Place in the fridge for 10-15 minutes. Remove and spread half of the cream cheese mixture over the chocolate. Stack second cookie sheet on top and spread another 1/3 of the chocolate ganache in an even layer over the cookie layer. Return to the fridge for another 15 minutes. Spread remaining cream cheese mixture evenly over the chocolate layer and pour remaining chocolate ganache over the final cream cheese layer.

Cover pan and place in the freezer for at least 2 hours or until ready to serve.