Praline Crumb Caramel Cheesecake Bars Jan Peterson

1 pouch (1 lb. 1.5 oz) Sugar Cookie Mix ½ cup cold butter (for crust)

½ cup chopped pecans ½ cup toffee bits (for topping)

Filling

2 – 8 oz. pkg. cream cheese, softened ½ cup sugar

2 Tbsp. flour ½ cup caramel topping

1 tsp. vanilla 1 egg

Heat oven to 350 degrees. Spray bottom and sides of 13 x 9” pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 ½ cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour ¼ 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 ¼ cup caramel topping. Cut into bars and store covered in refrigerator.