Beat together your cream cheese, 1/4 cup of sugar, egg and vanilla until they are smooth.
Pour over the top of your batter and spread out evenly.
Crumble your remaining cookies on top.
Put a few paper towels under your lid, cover and cook on high for 3-5 hours.
Let them cool and cut into bars.
You can use a 6-quart or casserole crock for this recipe. However, if you use a casserole crock, you run the risk of your paper towel touching the top of your brownies, which you don’t want. So you might want to remove condensation from your lid periodically with a towel.
You will want to make sure that you get the cream cheese mixture smooth. It took mine a while in my mixer to get it smooth, so be patient. Trust me, it is worth it!
As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed.