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Butter Toffee Cheesecake Bars

butter toffee cheesecake bars

Details

Timing
Timing
Total:
4 Hr.
Bake:
39 Min.
Prep:
15 Min.
Skill Level:
Beginner
Yields:
24 bars

Cheesecake meets toffee in this simply delicious Butter Toffee Cheesecake Bars recipe for a layered treat made with HEATH BITS O' BRICKLE Milk Chocolate English Toffee Bits and a classic sugar cookie crust. The distinct textures of moist cheesecake and crunchy toffee come together in every decadent bite. These Butter Toffee Cheesecake Bars are perfect for displaying at parties or an after-dinner dessert for the cheesecake lover in your life.  Toffee is a tasty flavor complement. Bake up another batch of scrumptious bars with this Rich Chocolate Chip Toffee Bars recipe.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
39 minutes
Cool Time
2 hours
Chill Time
3 hours

Ingredients

  • 1 package
    Betty Crocker™ sugar cookie mix (17.5 oz)
  • 1 1/2 cups
    graham cracker crumbs
  • 1 cup
    butter or margarine (2 sticks), softened
  • 1 1/3 cups
    HEATH BITS O' BRICKLE Toffee Bits (8 oz pkg.), divided
  • 1 package
    cream cheese (8 oz), softened
  • 1 can
    sweetened condensed milk (14 oz, not evaporated milk)
  • 2
    eggs
  • 1 tsp
    vanilla extract
READY TO MAKE THIS?

Directions

Equipment Needed 
Oven Oven
Baking Pan 13x9x2-Inch Baking Pan
Mixing Bowl Mixing Bowl
Mixer Mixer
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Wire Rack Wire Rack
Refrigerator Refrigerator
1

Heat oven to 350°F. Grease 13 x 9 x 2-inch baking pan.

2

Combine cookie mix, graham cracker crumbs and butter in large bowl until crumbly. Set aside 1-1/2 cups crumb mixture. Stir 1/3 cup toffee bits into remaining crumb mixture and press evenly into prepared pan. Bake 15 minutes.

3

Meanwhile, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, eggs and vanilla, beating until well blended. Stir in 3/4 cup toffee bits. Pour cream cheese mixture over hot crust. Sprinkle reserved crumb mixture and remaining toffee bits evenly over cream cheese mixture.

4

Bake 20 to 25 minutes or until set and edges just begin to brown. Cool completely in pan on wire rack. Refrigerate several hours or until cold. Cut into bars. Cover; store leftover bars in refrigerator.

Tip

Bars will cut easier if pan is lined with foil and lifted from pan before cutting.

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