Caramel Cheesy Cookies
Ingredients:
1 box devil's food cake mix
½ cup (1 stick) unsalted butter, softened
3 eggs (divided use)
1 (8-ounce) package cream cheese, softened
2 teaspoons vanilla extract
2 cups powdered sugar
½ cup toffee pieces or chips
1 (4-ounce) jar caramel topping
Directions:
Preheat oven to 350 F. Grease a 9x13-inch glass or metal pan; set aside.
In a bowl, mix the cake mix, butter and 1 egg by hand. Press into the bottom of the prepared pan.
In another bowl, use an electric mixer to combine remaining 2 eggs, cream cheese, vanilla and powdered sugar. Pour over bottom layer. Sprinkle toffee pieces over top.
Bake for 30 to 40 minutes, until top changes to light brown. Remove and cool completely. Drizzle caramel topping on top. Cut into 1 ½ -inch square bars. Store on a platter, loosely covered, at room temperature the first day. Refrigerate thereafter. Keeps 1 week. Makes about 2 dozen.
PER COOKIE: Cal 243 (44% fat) Fat 12 g (7 g sat) Trace fiber Chol 59 mg Sodium 242 mg Carb 31 g Calcium 40 mg
Ingredients:
1 box devil's food cake mix
½ cup (1 stick) unsalted butter, softened
3 eggs (divided use)
1 (8-ounce) package cream cheese, softened
2 teaspoons vanilla extract
2 cups powdered sugar
½ cup toffee pieces or chips
1 (4-ounce) jar caramel topping
Directions:
Preheat oven to 350 F. Grease a 9x13-inch glass or metal pan; set aside.
In a bowl, mix the cake mix, butter and 1 egg by hand. Press into the bottom of the prepared pan.
In another bowl, use an electric mixer to combine remaining 2 eggs, cream cheese, vanilla and powdered sugar. Pour over bottom layer. Sprinkle toffee pieces over top.
Bake for 30 to 40 minutes, until top changes to light brown. Remove and cool completely. Drizzle caramel topping on top. Cut into 1 ½ -inch square bars. Store on a platter, loosely covered, at room temperature the first day. Refrigerate thereafter. Keeps 1 week. Makes about 2 dozen.
PER COOKIE: Cal 243 (44% fat) Fat 12 g (7 g sat) Trace fiber Chol 59 mg Sodium 242 mg Carb 31 g Calcium 40 mg
