Praline Crumb Caramel Cheesecake Bars

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READY IN: 1hr 15mins
SERVES: 36
YIELD: 36 bars
UNITS: US

INGREDIENTS

Nutrition
  • Cookie Base and Topping
  • sugar cookie mix (Betty Crocker brand preferred)
  • 12
    cup butter or 1/2 cup margarine, cold
  • 12
    cup pecans, chopped
  • 12
    cup toffee pieces (Heath brand preferred)
  • Filling
  • 2
    (8 ounce) packages cream cheese, softened
  • 12
    cup sugar
  • 2
    tablespoons all-purpose flour
  • 12
    cup caramel topping
  • 1
    teaspoon vanilla
  • 1
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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, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
  • 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 until serving.
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