Ingredients

The following ingredients have 4 Servings
  • 1 pouch Betty Crocker® sugar cookie mix (1 lb. 1.5 oz found in cookie or baking aisle)
  • 1 box Vanilla Instant Pudding (4-serving size )
  • 2 Tablespoons brown sugar (packed)
  • 1/2 cup butter (melted)
  • 2 1/2 teaspoons vanilla
  • 2 eggs
  • 3 egg yolks
  • 16 oz cream cheese (softened (2 pkgs))
  • 1/2 cup sour cream
  • 1/2 cup sugar
  • 12 oz toffee bits (You can also crush the toffee bits using a rolling pin & a ziploc bag)

Instruction

  • Heat oven to 350 degrees.
  • Lightly spray bottom and sides of 13×9-inch pan with non-stick spray and line with parchment. The parchment should stick up above the edge of the pan to help to lift the cookies out.
  • 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″ up sides of pan.
  • Using an electric mixer, beat cream cheese, sour cream and sugar with mixer until smooth.
  • Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla and beat until smooth.
  • Pour over sugar cookie crust and level out.
  • Bake 30-35 minutes or until center is set.
  • Remove from oven and immediately sprinkle top with whole or crushed toffee bits. (Toffee bits can be crushed with rolling pin in ziploc bag)
  • Cool 30 minutes then place in refrigerate for about 3 hours or until chilled.
  • Cut into bars, 5 rows by 4 rows.
  • Store covered in refrigerator.