(Creme Brulee is the best dessert ever, especially after a heavy meal! These bars are definitely a bit heavier! This recipe is Betty Crocker's Prize-Winning Recipe for 2010! I can sure see why!)
1 pouch (1 lb 1.5 oz.) Betty Crocker 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 |
| 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 greased 9x13-inch pan. |
| 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. |
| Bake at 350 degrees for 30 to 35 minutes or until set in the center. Immediately sprinkle top with crushed toffee bits. (Put toffee bits in plastic bag,close it, and crush with a rolling pin.) Cool 30 minutes. Refrigerate about 3 hours or until chilled. Cut into bars.
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Creme Brulee Cheesecake Bars
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