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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Praline Crumb Caramel Cheesecake Bars Recipe

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This recipe for Praline Crumb Caramel Cheesecake Bars is from The Owens Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookie Base & Topping
1 pouch (1lb 1.5 oz) any brand sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits

Filling
2 pkgs (8 oz each) cream cheese softened
1/2 cup sugar
2 Tbl all purpose flour
1/2 cup caramel ice cream topping
1 tsp vanilla
1 egg
Directions:
Directions:
Heat oven to 350. Spray bottom of 13x9 inch pan with cooking spray. Place cookie mix in a bowl; cut in butter or margarine using a pastry blender or fork until mixture is crumbly Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake for 10 minutes.

Meanwhile, in a 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 firm and a lightly golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. Store in refrigerator.
Number Of Servings:
Number Of Servings:
36 Bars
Personal Notes:
Personal Notes:
If you can't find toffee bits, try coarsely chopping butterfinger candy bars. They work just as well.

 

 

 

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