2 1/2 cups rolled oats
2 1/2 cups brown sugar
1 cup boiling water
1 cup semisweet chocolate chips
6 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup butter, melted
3/4 cup milk
6 teaspoons hazelnut liqueur
3 tablespoons vanilla extract
6 chocolate candies
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Stir rolled oats, brown sugar, boiling water into a large bowl. Mix again. Stir together chocolate chips and melted butter. Gradually add milk to oat mixture, stirring constantly. Remove from heat and pour into 12 small all-purpose dessert spoons. Place the chocolate mixture on the bottom of each cookie sheet.
Place cream cheese, white sugar, egg, vanilla extract and butter over three sides of cream cheese/sugar mixture. Pour over cream cheese/sugar mixture. Chill in refrigerator for 2 hours before removing from cookie sheets.
Dip each cookie have the outside of each cookie in brown sugar. Melt chocolate liqueur and chocolate cream in microwave; brush onto bottom of 12 cookies. Bake in preheated oven (300 degrees F) for 7 minutes. Remove from oven and sprinkle chocolate cream over chocolate cookie top. Allow to cool on waxed paper. Cool completely before cutting into squares.