praline caramel cheesecake bars
(1 rating)
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...
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
50 Min
Ingredients For praline caramel cheesecake bars
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1 pkgbetty crocker (1lb 1.3oz.) sugar cookie mix
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1 ccold butter
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1/2 cchopped pecans
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1/2 ctoffee bits
- FILLING
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2 (8oz) pkgcream cheese, softened
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1/2 csugar
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2 Tbspall purpose flour
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1/2 ccaramel topping
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1 tspvanilla
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1 lgegg
How To Make praline caramel cheesecake bars
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1Heat 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.
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