BETTY CROCKER PRALINE CRUMB CARAMEL CHEESECAKE BARS

 

  • Cooking Time: 3 hours 10 mins
  • Servings: 36
  • Preparation Time: 25

Ingredients

  • Cookie Base and Topping
  • 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
  • 1/2 cup cold butter or margarine
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons Gold Medal® all-purpose flour
  • 1/2 cup caramel topping
  • 1 teaspoon vanilla
  • 1 egg

Directions

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  • Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  • Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Notes

Author Credit: Betty Crocker

Website Credit: http://www.bettycrocker.com/recipes/praline-crumb-caramel-cheesecake-bars/d8032a80-a569-423c-b196-b10505b6d63e?WT.dcsvid=NDAwNTU5NDA4OAS2&rvrin=4BEDFBC6-4E90-43D0-9380-9520ABA31BC9&WT.mc_id=Newsletter_BC_10_13_2011

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