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
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Steps
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.
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To easily crush the toffee bits, put them in a food-safe plastic bag. Seal the bag and finely crush with a rolling pin or meat mallet.
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