Thursday, May 26, 2011

Praline Crumb Caramel Cheesecake Bars

Praline Crumb Caramel Cheesecake Bars
Prize-Winning Recipe 2010! Enjoy cheesecake as an easy bar wtih gooey caramel, rich toffee and crunchy nuts.
PREP TIME
25 Min
TOTAL TIME
3 Hr 35 Min
SERVINGS
36

INGREDIENTS

Cookie Base and Topping
1pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2cup cold butter or margarine
1/2cup chopped pecans
1/2cup toffee bits
Filling
2packages (8 oz each) cream cheese, softened
1/2cup sugar
2tablespoons Gold Medal® all-purpose flour
1/2cup caramel topping
1teaspoon vanilla
1egg
  1. 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. 2Meanwhile, 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. 3Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  4. 4Bake 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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