"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Praline with Carmel Cheesecake Bars Recipe

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This recipe for Praline with Carmel Cheesecake Bars is from Mom's Recipes, 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!



1 Betty Crocker Sugar Cookie Mix (1 lb, 1.5 oz)
1/2 C cold butter
1/2 C chopped pecans
1/2 C toffee bits

2 8 oz. cream cheese softened
1/2 C sugar
1/2 C caramel ice cream topping,
2 TBSP flour
1 tsp vanilla
1 egg

Place cookie mix in bowl, cut in butter using pastry blender until crumbly. Reserve 1 1/2 C for topping. Press remaining in lightly greased 9x13 pan on bottom of pan. Bake 10 minutes.

Beat cream cheese, sugar, flour, 1/4 C of caramel topping, vanilla and egg until smooth. Spread mixture over partially baked crust, top with reserved crumb topping, pecans and toffee bits.

Bake 35-40 minutes at 350 Refrigerate for 2 hours then drizzle remaining 1/4 C caramel topping




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