Photo courtesy Betty Crocker
I love Betty Crocker's prize-winning cookie bar recipes, and here's a doozie from 2010! It starts with my favorite sugar cookie mix.
I made my own toffee bits. It's a snap! Here's how, first butter a cookie sheet. Next just melt 1/2 cup of butter, (1 stick) over medium-high heat. Add 1/2 cup of sugar and stir continuously until it turns a light caramel-brown color. Do be careful because it will scorch easily, so pour it onto your prepared cookie sheet. Then give it some time to harden, and break it up.
I made these bars in the early morning, tucking them in the fridge to cool and set up, and they were long gone by early afternoon. I never got a chance to put them on a pretty platter and take their picture. So thanks to the BC gals for providing one for us! Trust me, they are easy and sooo good...
Praline Caramel Cheesecake Bars
For Crust and Topping:
- 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
- 1/2 cup cold butter or margarine
- 1/2 cup chopped pecans
- 1/2 cup toffee bits
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons flour
- 1/2 cup caramel topping (I used Mrs. Richardson's)
- 1 teaspoon vanilla
- 1 egg
- 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.
- 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.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- 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.