Toffee Filled Caramel Cheesecake Bars

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

Ingredients

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

Topping

1 cup milk chocolate chips, melted for drizzling

Directions

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