| This recipe is liked by 0 person(s). |
Praline Crumb Caramel Cheesecake Bars
Nb persons: 0
Yield: 36 bars
Preparation time:
Total time:
Source:
| Cookie Base and Topping 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix | |
| ½ cup | cold butter |
| margarine, alternative | |
| ½ cup | chopped pecans |
| ½ cup | toffee bits |
| Filling | |
| 2 packages (8 oz each) | cream cheese, softened |
| ½ cup | sugar |
| 2 tablespoons Gold Medal® all-purpose flour | |
| ½ cup | caramel topping |
| 1 teaspoon | vanilla |
| 1 | egg |
1. 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.
2. 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.
3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4. 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.
Makes 36 bars
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe