Enjoy a cheesecake bar with layers of rich caramel and crunchy nuts.
° 1 packet of Betty CrockerTM Sugar Cookie Mix
° 1/2 cup melted butter or margarine
° 1/2 cup chopped pecans
° 1/2 cup caramel nuggets
° 2 packets of softened cream cheese
° 1/2 cup of sugar
° 2 c. all-purpose flour
° 1/2 cup caramel filling
° 1 c. vanilla
° 1 egg
Preheat the oven to 175 ° C . Spray bottom and sides of 33 x 23 cm (13 x 9 inch) pan with cooking spray. Place cookie mix in bowl; whisk in butter with a pastry cutter or fork, until crumbly. Reserve 1 1/2 cups (375 ml) of the mixture for garnish. Press the remaining dough into the bottom of the mold. Cook for 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 60 mL (1/4 cup) of the caramel filling, vanilla and egg with electric mixer on medium speed until until the mixture is smooth.
Distribute the cream cheese mixture evenly over the partially baked cookie base. Sprinkle with remaining topping, pecans and caramel pieces.
Bake 35 to 40 minutes or until lightly golden in color. Let cool for 30 minutes. Refrigerate about 3 hours . Decorate by pouring in the remaining (60 mL [1/4 cup]) of the caramel filling. To form the bars, cut into 9 rows and 4 columns. Covering & stored in refrigerator.