Butterscotch-Toffee Cheesecake Bars
TOTAL TIME: Prep: 15 min. Bake: 30 min. + chilling
YIELD: 2 dozen.
I had been making lemon cheesecake bars for years and wanted a new flavor combo. Using the original bar as a starting point, I decided to try a butterscotch and toffee version. The results were amazing! —Pamela Shank, Parkersburg, West Virginia
Ingredients
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1 package yellow cake mix (regular size)
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1 package (3.4 ounces) instant butterscotch pudding mix
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1/3 cup canola oil
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2 large eggs, divided use
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1 package (8 ounces) cream cheese, softened
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1/3 cup sugar
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1 cup brickle toffee bits, divided
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1/2 cup butterscotch chips
Directions
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1.
Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, oil and 1 egg; mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an ungreased 13x9-in. baking pan. Bake 10 minutes. Cool completely on a wire rack.
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2.
In a small bowl, beat cream cheese and sugar until smooth. Add remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
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3.
Sprinkle with butterscotch chips and remaining 1/2 cup toffee bits. Return to oven; bake 1 minute longer. Cool on a wire rack 1 hour. Refrigerate 2 hours or until cold. Cut into bars.
Nutrition Facts
1 bar: 257 calories, 13g fat (6g saturated fat), 31mg cholesterol, 297mg sodium, 34g carbohydrate (22g sugars, 0 fiber), 2g protein.
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