Makes 36 Bars
Base and Topping
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/2 | cup cold butter or margarine |
| 1/2 | cup chopped pecans |
| 1/2 | cup toffee bits |
Filling
| 2 | packages (8 oz each) cream cheese, softened |
| 1/2 | cup sugar |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1/2 | cup caramel topping |
| 1 | teaspoon vanilla |
| 1 | Egg |
- Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.