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.
Servings 36
Calories 375kcal
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.