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Prep Time 15 min Total Time 3 hr 25 min
1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed
1 Heat oven to 350Â°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2 In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3 Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
To easily crush the toffee bits, put them in a food-safe plastic bag. Seal the bag and finely crush with a rolling pin or meat mallet.
Nutrition Informationâ€“ 1 Bar= Calories 200 (Calories from Fat 100); Total Fat 11g(Saturated Fat 6g, Trans Fat 1g); Cholesterol 55mg;
Sodium 150mg; Total Carbohydrate 22g(Dietary Fiber 0g, Sugars 16g);