Go nuts for these tasty Praline Bars. Baked over a buttery crust, these Praline Bars, studded with toffee bits and caramel topping, have a delectable cream cheese flavor.
What You Need
Original recipe yields 32 servings
3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup sugar, divided
1 tsp. vanilla, divided
1-1/2 cups flour
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup toffee bits
3 Tbsp. caramel ice cream topping
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Let's Make It
Heat oven to 350°F.
Beat butter, 1/2 cup of the sugar and 1/2 tsp. of the vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, beating on low speed after each addition until well blended. Press firmly onto bottom of 13x9-inch baking pan. Bake 20 to 23 min. or until lightly browned.
Beat cream cheese, remaining 1/2 cup sugar and remaining 1/2 tsp. vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix well. Stir in toffee bits. Pour over crust. Drop teaspoonfuls of the caramel topping evenly over cream cheese mixture. Cut through batter several times with knife for marble effect.
Bake 30 min. or until center is almost set. Cool completely. Refrigerate several hours or until chilled. Cut into 32 bars to serve. Store leftover bars in tightly covered container in refrigerator.
Enjoy your favorite foods while keeping portion size in mind.
How to Soften Cream Cheese
Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 32 servings, 1 bar each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.