nutty crumb caramel cheesecake bars

★★★★★ 1 Review
Kitkat777 avatar
By Vanessa "Nikita" Milare
from Hilo, HI

This is my 4th Christmas Cookie Recipe. It just looks so good. I got this one from Betty Crookers.com 25 days of Christmas. I love to bake so I just wanted to share this good recipe. I mean it's Betty Crooker you knwo its good. I will be the frist to admit yes I do get alot of my recipes from other online site. They make good stuff, so I know my family will love it. Its got everything people love. Chocolate & CHOCOLATE.

★★★★★ 1 Review
serves 36
prep time 25 Min
cook time 40 Min

Ingredients For nutty crumb caramel cheesecake bars

  • COOKIE BASE & TOPPING:
  • 1 pkg
    sugar cookie mix
  • 1/2 c
    butter
  • 1/2 c
    almonds, chopped
  • 1/2 c
    toffee bits
  • FILLING:
  • 2 pkg
    philly cream cheese, softened
  • 1/2 c
    sugar
  • 2 Tbsp
    all purpose flour
  • 1/2 c
    caramel topping
  • 1 tsp
    vanilla extract
  • 1
    egg

How To Make nutty crumb caramel cheesecake bars

  • 1
    First pre-heat the oven to 350F. Then spray the bottom & sides of a 13x9 inch baking pan with cooking spray. Then placethe cookie mix in a medium bowl & cut in the butter until mixture is crumbly. Reserve 1 1/2 cups of the mixture forthe topping. Then press the remaining mixture into the bottom of the baking pan. Then Bakefor about 10 mins.
  • 2
    Next in a large bowl beat the cream cheese,sugar, flour,1/4 cup of the caramel topping ,vanilla & egg with an electric mixer on medium speed until smooth.
  • 3
    Next spread the cream cheese mixture evenly overthe partially baked cookie base. Then sprinkle with the reserved crumb topping,almonds & toffee bits.
  • 4
    Then bake for about 35 to 30 minsor until lightly golden brown. Let fully cool about 30 mins. Then refrigerate for about 2 hours or until fully chilled. The drizzle with the remaining 1/4 cup caramel topping. Then cut into 9 rows by 4 rows to make the bars. Store in the refrigerator.

Categories & Tags for Nutty Crumb Caramel Cheesecake Bars:

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