Okay, okay, I know I told you I was on strike from Christmas goodies.But, well, this could be a non-holiday goodie, too! I promise. And this one, wow. Like I said, I had a couple fantastic recipes this holiday season, and this one is for the books. It's truly a keeper. Believe me. It was honestly the most favored dessert I've made in a long time.
It was shared with family and friends, and I totally got the guilt trip about making things that were so good when people were trying to stay fit over the holidays.
Well, sue me, but before you do, try this recipe. Please, please! I beg of you. This one is worth keeping. Thanks Betty Crocker, IOU.
Crème Brûlée Cheesecake Bars
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
1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. 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 pan.
2. 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.
3. Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Wow. Okay, now you know. Take on the world or something.