Cheesecake Bars with Praline Crumb Carmel

By OralW

Ingredients

• Cookie Base & Topping
• 1 pouch (1lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/2 cup cold butter
• 1/2 cup chopped pecans
• 1/2 cup toffee bits
• Filling
• 2 packages (8oz each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons unbleached flour
• 1/2 cup carmel topping (purchased)
• 1 teaspoon vanilla
• 1 egg

Details

Servings 36

Preparation

Step 1

1. Heat oven to 350 degrees. Spray bottom and sides of 13 x 9 inch pan with cooking spray.

2. Place cookie mix in bowl. Cut in the butter using pastry blender until mixture is crumbly. Reserve 1 1/2 cups for topping. Pressing remaining mixture in bottom of pan. Bake 10 minutes.

3. Meanwhile in large bowl beat cream cheese, sugar, flour, 1/4 cup of carmel topping, vanilla, and egg with mixer on medium speed until smooth.

4. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, the pecans, and toffee bits.

5. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with carmel topping. Cut into 9 rows by 4 bars. Store in Fridge.