Ingredients:
1 (17.5 oz) pouch sugar cookie mix
1 (4 serving size) box French vanilla instant pudding
2 tbsp packed light brown sugar
1/2 cup butter, melted (1 stick)
3 tsp vanilla
2 whole eggs + 3 egg yolks
2 (8oz) pkgs cream cheese, room temp
1/2 cup sour cream
1/2 cup granulated sugar
2/3 cup toffee bits, blended in food processor (optional)
Directions:
1. Preheat oven to 350.
2. Spray a 9x13 baking pan with cooking spray.
3. In a medium bowl mix cookie mix, pudding mix, brown sugar, melted butter, 1 tsp vanilla & 1 whole egg with a spoon. When dough comes together you can knead with your hands.
4. Press the cookie dough into the bottom & slightly up the sides of the prepared pan.
5. In a large bowl, using a hand mixer, beat cream cheese, granulated sugar, sour cream, the remaining whole egg & 3 egg yolks, & 2 tsp vanilla until smooth & creamy.
6. Spread the cream cheese mixture over top of cookie base.
7. Bake for 25-30 min or until center is set.
8. While bars are baking pulverize the toffee bits in food processor or blender.
9. Sprinkle on bars immediately upon removing from oven.
10. Let cool on wire rack 30-45 min & then cover & transfer if refrigerator to continue cooling for at least 3 hours or overnight.
*store in refrigerator
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