Butterscotch Toffee Vanilla Bean Cheesecake Bars are a dessert perfect for fall, from the colors to the combination of flavors.

The inspiration for this Butterscotch Toffee Cheesecake bars recipe came about one day while reorganizing my pantry and kitchen cabinets.  Before I start my fall baking, I like to take out the partially used bags of chips, nuts, candies, and any other ingredients in my cabinets. There are always some leftovers from summer baking.

I usually lay them out on my counter and move them around beside each other to see what combination sounds good together.  The butterscotch chips were my main ingredient inspiration. A small amount of toffee bits were the next ingredient I wanted to use.  I also added a few white chocolate chips that I found.

When I originally created this recipe, I used a box of Godiva White Chocolate Vanilla Bean Pudding mix, but now it is no longer available.

I did find that HERSHEYS has a white chocolate pudding mix, so I re-made them using this pudding mix. I found this at Walmart. It does not have the vanilla bean in it though.

**I also used toffee bits in one pan of these bars, and the chocolate toffee bits in a second pan. They both tasted delicious

HOW TO MAKE BUTTERSCOTCH TOFFEE VANILLA BEAN CAKE BARS:

INGREDIENTS:

•  yellow cake mix
• pkg white chocolate instant pudding mix
• vegetable oil
• 2 large eggs
• cream cheese
• vanilla bean paste (or vanilla extract
• sugar
• toffee bits (may use chocolate toffee bits)
• butterscotch baking chips
• white chocolate chips

Preheat oven to 350 degrees F. Line an 11 x 7 1/2 inch (Brownie) pan with parchment paper.

In a large mixing bowl, combine the cake mix, pudding mix, oil, and 1 egg, with a fork until mixture is crumbly.

Reserve 1 cup for later use. Press remaining mixture into the bottom of pan. Bake for 10 minutes. Remove from oven and cool on wire rack.

In a small bowl, beat together with an electric mixer, the cream cheese, vanilla bean paste, 1 egg, and sugar until smooth.

Fold in 1/3 cup of the toffee bits. Spread evenly over the crust. Sprinkle remaining crumb mixture over the cream cheese layer. Bake for 15-20 minutes, or until filling is set.

The last 5 minutes of baking time, take pan out of the oven, sprinkle the chips over it and return to oven.

The chips will stay on the bars better if they are slightly melted.

Cool on a wire rack until cool, then refrigerate for at least 2 hours.  Remove from pan by parchment paper and cut into desired size bars.

These Butterscotch Toffee Vanilla Bean Cheesecake Bars are a great addition to any fall get together.

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BUTTERSCOTCH TOFFEE VANILLA BEAN CHEESECAKE BARS

Butterscotch Toffee Vanilla Bean Cheesecake Bars are a dessert perfect for fall, from the colors to the combination of flavors. Crust from a yellow cake, cream cheese layer and mixture of butterscotch and toffee bits.

Course Desserts

Cuisine American

Keyword Butterscotch Desserts, Cream Cheese Bars

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 36

Calories 375kcal

Author pamelashank2015

Ingredients

• 1 15.25oz box yellow cake mix
• 1 3.4oz pkg HERSHEYS White Chocolate Instant pudding mix
• 1/3 cup vegetable oil
• 2 large eggs divided use
• 1 8oz pkg cream cheese, softened
• 1 teaspoon vanilla bean paste may use vanilla extract
• 1/3 cup sugar
• 1 cup toffee bits may use chocolate toffee bits
• 3/4 cup butterscotch baking chips
• 1/4 Tablespoons white chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line an 11 x 7 1/2 inch (Brownie) pan with parchment paper.
• In a large mixing bowl, combine the cake mix, pudding mix, oil, and 1 egg, with a fork until mixture is crumbly. Reserve 1 cup for later use. Press remaining mixture into the bottom of pan. Bake for 10 minutes. Remove from oven and cool on wire rack.
• In a small bowl, beat together with an electric mixer, the cream cheese, vanilla bean paste, 1 egg, and sugar until smooth. Fold in 1/3 cup of the toffee bits. Spread evenly over the cooled crust. Sprinkle remaining crumb mixture over the cream cheese layer. Bake for 15-20 minutes, or until filling is set.
• Remove pan from oven the last 5 minutes. Sprinkle butterscotch chips, remaining toffee bits, and white chocolate chips over the top of crumb mixture. Return to oven.
• Remove from oven and cool on wire rack 1 hour. Refrigerate for 2 hours, remove from pan by parchment paper and cut into desired size bars.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Other delicious fall baking ideas are:
Butterscotch Toffee Chocolate Chip Cookies
Cranberry Orange Pecan Snickerdoodles

*This recipe was shared at Week-end Potluck @https://sweetlittlebluebird.com/