I’d been making my lemon cheesecake bar recipe for years and wanted a new flavor combo. Using the original bar as a starting point, I tried a butterscotch and toffee version. The results were sweetly satisfying!
—PAMELA SHANK PARKERSBURG, WV
PREP: 10 MIN. • BAKE: 30 MIN. + CHILLING • MAKES: 2 DOZEN
1package yellow cake mix (regular size)
1package (3.4 ounces) instant butterscotch pudding mix
1/3cup canola oil
2eggs
1package (8 ounces) cream cheese, softened
1/3cup sugar
1cup brickle toffee bits, divided
1/2cup butterscotch chips
1. In a large bowl, combine the cake mix, pudding mix, oil and 1 egg until crumbly. Set aside 1 cup for topping. Press the remaining mixture into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes. Cool completely on a wire rack.
2. In a small bowl, beat cream cheese and sugar until smooth. Add the remaining egg; beat on low speed just until combined. Fold in 1/2 cup toffee bits. Spread over crust. Sprinkle with reserved crumb mixture. Bake for 15-20 minutes or until filling is set.
3. Sprinkle with butterscotch chips and remaining toffee bits. Return to oven for 1 minute. Cool on a wire rack for 1 hour. Chill for at least 2 hours. Cut into bars. Store in the refrigerator.