Here's an easy bar cookie that makes a great holiday treat!
PRALINE CRUMB CARAMEL CHEESECAKE BARS
CARMELLA HOFFMAN of SUNSET VIEW CREAMERY
INGREDIENTS: Cookie Base and
1 pouch (1lb 1.5 oz. ) Betty Crocker Sugar Cookie mix
1/2 c. cold butter
1/2 c. chopped pecans
1/2 c. toffee bits
2 packages (8 oz. each) cream cheese softened
1/2 c. sugar
2 tblsp. all purpose flour
1/2 c. caramel topping
1 tsp. vanilla
1. Heat oven to 350. Spray bottom and sides of a13x9" pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender until mixture is crumbly. Reserve 1 1/2 c. 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 c. of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3 Spread cream cheese mixtrue 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 c. caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Makes 36 bars.
PLEASE TAKE INTO CONSIDERATION:
Each of our farms are WORKING FARMS
and may have to make changes to their plans at the last minute.
Also remember that most of the farms have dirt driveways and,
depending on the weather, may have mud or dust or even snow!
We suggest that you come to the farm in
comfortable footwear (not high heels) and jeans or slacks.
Follow us on Facebook - Finger Lakes Cheese Trail
Connect with us on Twitter - @flxcheesetrail
Contact us at email@example.com