Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 1/2 cup confectioners’ sugar
• FILLING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon almond extract
• 2 eggs, lightly beaten
• FROSTING:
• 1-1/2 cups confectioners’ sugar
• 1/4 cup butter, softened
• 1 teaspoon almond extract
• 4 to 5 teaspoons milk

Directions

• Combine the flour, butter and confectioners’ sugar; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown.
• For filling, in a small bowl, beat the cream cheese, sugar and extract until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
• Combine the frosting ingredients until smooth; spread over bars. Store in the refrigerator. Yield: 3 dozen.

Makes 36 Bars

Base and Topping

Filling

1. 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.
2. 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.
3. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4. 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.