Praline Caramel Cheesecake Bars

Linda Griffith


This is a Betty Crocker recipe that I received on line and since I can't have them, I thought I would share with you. If you make them, just think about me...

pinch tips: How to Measure Ingredients



makes 36 bars


20 Min


50 Min


1 pkg
betty crocker (1lb 1.3oz.) sugar cookie mix
1 c
cold butter
1/2 c
chopped pecans
1/2 c
toffee bits


2 (8oz) pkg
cream cheese, softened
1/2 c
2 Tbsp
all purpose flour
1/2 c
caramel topping
1 tsp
1 large

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes, Candies