Toffee Filled Caramel Cheesecake Bars

I don’t know about you guys, but it’s been a crazy Spring here so far!  So much has been going on in the Horne household lately, so it was time for us to take a weekend and get away for our anniversary!! We just celebrated our 6th year of wedded bliss and headed down to Sarasota for a seriously amazing and romantic getaway weekend. I will be doing a blog post about our trip soon!!

Lately, I have been spending quite a bit of time on creating and re-working recipes I have found on the internet and in old cookbooks.  This is something I have always loved doing…finding a recipe that I am sure I can make better in some way or another.  This latest recipe is one I found a long time ago and decided I could re create it to make it my own while adding a lot more decadent ingredients…thus, my Toffee Filled Caramel Cheesecake bars were born 🙂

These bars are seriously rich and delicious, and a little bite goes a long way.  You would actually get more than 16 pieces out of these if you wanted to, so don’t be afraid to cut them smaller…or bigger if you want to completely lose control 🙂

These scrumptious bars should last quite a long time in your freezer if properly wrapped up…or if you have a hungry crowd, you won’t have any leftover at all 🙂

Look at these wonderful ingredients.  You can use any kind of toffee bits you like, but B Toffee is really amazing if you can find it.

Look at all of these toffee pieces on top of the cookie dough batter. Once they are mixed in, the dough will be even more amazing.

The caramel cheesecake layer was good enough to eat before I baked it!

Press half of the batter into the bottom of a parchment lined pan.

Spread the cheesecake layer over the top.

Crumble the remaining batter on top of the cheesecake layer.

Look how yummy it looks right from the oven!

Once it’s cooled, drizzle the melted chocolate on top.

How pretty is this melted chocolate ?

They are almost too beautiful to eat!! Just make sure they are totally chilled before you cut them and enjoy them.

So pretty!

Toffee Filled Caramel Cheesecake Bars

Makes: 16 bars Prep time: 30 minutes Bake time: 43 to 45 minutes


Cookie layer

1 cup unsalted butter

1/2 cup granulated sugar

1 cup packed light brown sugar

1 and 1/2 teaspoons best quality vanilla

2 medium eggs

1/2 teaspoon baking soda

3/4 teaspoon salt

2 and 1/4 cups all purpose flour

2 cups chopped toffee pieces

Cheesecake layer

8 ounces cream cheese at room temperature

1/4 cup granulated sugar

1 medium egg

1/4 cup caramel sauce

2 tablespoons flour


1 cup milk chocolate chips, melted for drizzling


Preheat your oven to 350 degrees.  Line an 8×8 inch pan with parchment paper and set aside

For the dough, in your stand mixer bowl, beat together the butter and sugars until light and fluffy. Add eggs, one at a time and thoroughly combine. Add the vanilla, salt and baking soda and mix well.  Add the flour and mix until just combined. Stir in the toffee by hand until well distributed.

With floured hands, press half of the dough into the bottom of your prepared pan.

In your stand mixer with a whisk attachment, beat the cream cheese and sugar.  Add the egg, caramel sauce and flour until smooth and creamy.

Spread the cheesecake layer over the dough.

Crumble the remaining dough on top of the cheesecake layer.

Bake for 43 to 45 minutes, until the top is golden brown. (The center may still be a big wiggly)

Cool for an hour on a wire rack, then transfer to the fridge for an hour or two.

Melt the cup of chocolate chips and drizzle them over the cooled bars.

Place back in the fridge for several hours before cutting.

Store in the fridge for several days, or well wrapped in the freezer for a month or so

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