Enjoy a cheesecake bar with layers of rich caramel and crunchy nuts.
* Ingredients:
° 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
* Preparation:
1
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.
2
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.
3
Distribute the cream cheese mixture evenly over the partially baked cookie base. Sprinkle with remaining topping, pecans and caramel pieces.
4
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.
ENJOY!
