crewsk
Master Chef
1 1/2C crushed vanilla wafers
1C chopped pecans, divided
1/4C butter, melted
4 pkgs(8 oz each) cream cheese, softened
1C sugar
1C sour cream
3Tbsp flour
1Tbsp vanilla
4 eggs
1/4C caramel ice cream topping
Preheat oven to 325. Line a 13x9 baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Make handles by crunching up extended foil. Grease prepared pan. Combine wafer crumbs, 1/2C pecans, & butter. Press firmly onto bottom of pan. Refrigerate until needed.
Beat cream cheese & sugar with electric mixer on medium speed in a large bowl until well blended. Add sour cream flour, & vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cold crust.
Bake 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with caramel topping & remaining 1/2C pecans. Cut into 32 bars, store in refrigerator.
1C chopped pecans, divided
1/4C butter, melted
4 pkgs(8 oz each) cream cheese, softened
1C sugar
1C sour cream
3Tbsp flour
1Tbsp vanilla
4 eggs
1/4C caramel ice cream topping
Preheat oven to 325. Line a 13x9 baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Make handles by crunching up extended foil. Grease prepared pan. Combine wafer crumbs, 1/2C pecans, & butter. Press firmly onto bottom of pan. Refrigerate until needed.
Beat cream cheese & sugar with electric mixer on medium speed in a large bowl until well blended. Add sour cream flour, & vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over cold crust.
Bake 45 min. or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with caramel topping & remaining 1/2C pecans. Cut into 32 bars, store in refrigerator.