I’ve been floundering a bit in the kitchen the last few weeks. I want to bake, but I don’t have any real plan. I think I spent so much time during the holidays planning what to bake that my brain is shunning that kind of activity.
These bars went through quite an identity crisis before I got to the finished product. I made the shortbread crust with the intention of an entirely different topping. But, once I got the crust in the oven, I kept changing my mind about what should go on top.
After a lot of wavering, I added a thin layer of caramel, a sweet cream cheese mixture, and topped it all with some pecans and toffee bits. I have to say that worked out quite well.
Bars have long been one of my favorite things to bake. Add in layers, and I’m positively giddy. Pecans and toffee? Cream cheese, too? I was immediately smitten.
These bars are so adaptable, too. They would be just lovely with chocolate crust, too. If you want to go that route, I might suggest doubling the crust from this recipe. If you prefer a different kind of nut on top, you can easily make that change. Or, leave off the nuts altogether. Maybe drizzle each serving with a little chocolate sauce. It’s hard to go wrong!
Caramel Cream Cheese Bars
A gooey layer of caramel and crunchy nut-and-toffee topping makes these cream cheese bars a crowd-pleaser!
Ingredients
For the crust:
- 2 cups (240g) all-purpose flour
- 1 cup (226g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/2 cup (100g) granulated sugar
For the caramel:
- 9 ounces (255g) soft caramels*
- 1/4 cup (60ml) heavy cream
For the cream cheese filling:
- 16 ounces (454g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 & 1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
- 1/4 cup toffee bits
Instructions
To make the crust:
- Preheat oven to 325°F (160°C). Grease a 9"x13" baking pan. If you prefer, first line with parchment paper for easy removal.
- Place the flour, butter, and sugar in the bowl of a food processor. Pulse until combined and a dough forms. (You can instead mix with a pastry blender or a fork, althought the food processor method works really well.)
- Press the dough evenly into the bottom of the prepared pan.
- Bake 25 minutes, or until the crust is beginning to brown. Set aside to cool completely.
To make the caramel layer:
- Unwrap the caramels and place in a microwave-safe bowl along with the cream. Heat in 30-second intervals, stirring in between, until the caramels are melted. Stir until smooth.
- Spread the caramel evenly over the cooled crust, leaving a small border around the edges (1/4 to 1/2 inch). Set aside until the caramel has cooled and is firm. Or, place in the refrigerator for about 20 minutes to chill and set.
To make the cream cheese filling:
- Preheat oven to 350°F (175°C).
- Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Spread the cream cheese mixture evenly over the caramel.
- Sprinkle with pecans and toffee bits.
- Bake 35 to 40 minutes, or until set. Cool completely before cutting into bars.
Notes
*I used Werther's Baking Caramels.
Cream cheese filling recipe adapted from Cream Cheese and Oat Bars.
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18 Comments on “Caramel Cream Cheese Bars”
Jennifer, these look divine! I will have to try them.
Yep, I’m positive that we are baking BFFs! These sound and look amazing. I’m making your bourbon cream cheese brownies next, then on to this one and any of your caramel creations. 🙂
I am obsessed with cheesecakes, love the addition of the toffee bit! Thanks for sharing!
These look amazing Jennifer but i was wondering what i could use instead of toffee bits – they aren’t readily available in Australia
Hi, Chryssie. If you have toffee candy bars available, you can chop one of those to use. If not, I would just use more nuts.
Well it looks like your gut instinct led you to something amazing!!
Carmel and cream cheese??? Pinned. 🙂
Caramel and cream cheese?! Yes, Please!!! Winner winner! Happy New Year!
I’ve felt the same lately on the baking and cooking end of things! making such grand plans for the kitchen in November and December kind of fried my brain a bit for January. Looks like you recovered pretty dang well, though 🙂
If this is what you come up with when you are out of ideas, I think I need you in MY kitchen!!
These look amazing! Almost like turtle cheesecake. My dad has been searching for a recipe for a longest time, so I will have to give these a try!
These look absolutely amazing! Definitely on my list of things to bake
About how much caramel do you get from the 9 caramels? I have homemade caramel on hand that I’d like to use. Can’t wait to try!
Hi, Michelle! The 9 ounces of caramel plus the cream will yield about 1 cup of caramel sauce.
Perfect everyone loved them. Used whole milk instead of creme. There definitely going on. Y Christmas list. Thanks for sharing.
I’m so glad to hear the bars were a hit, Kathleen!
Absolutely out of this world. I also use the crust for my rasberry bars. Thanks for sharing.
Thanks, Kathleen! I’m so glad you like the bars and have figured out ways to use this crust in other ways, too!