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Category: Bars
Prep Time: Cook Time: Total Time:
1 pkg brownie mix
1/2 cup unsalted butter, melted
4 large eggs (divided use)
2 (8-oz) pkg cream cheese, softened
1/2 cup firmly packed brown sugar
3 tbsp flour
1 tbsp vanilla extract
1 cup sour cream
1 (17-oz) jar caramel ice cream topping
Preheat oven to 350. Position rack in lower third of oven. Spray a 13x9 inch baking pan with nonstick cooking spray.
In a medium mixing bowl, mix the brownie mix, melted butter and 1 egg with wooden spoon until just blended and all dry ingredients are moistened. Spread mixture into prepared pan. Bake 7 minutes. Remove from oven (leave oven on).
Meanwhile, in a large bowl using the paddle attachment, beat the cream cheese, brown sugar, flour and vanilla with electric mixer on High until well-blended. Add sour cream; mix until blended. Add remaining 3 eggs, one at a time, mixing on Low after each addition until just blended. Add half the caramel topping; mix on Low until blended. Pour over hot crust.
Bake 20 to 30 minutes or until center is just barely set. Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight. Drizzle remaining caramel topping over bars; refrigerate until set. Cut into bars.
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DULCE DE LECHE CREAM BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
1 pkg brownie mix
1/2 cup unsalted butter, melted
4 large eggs (divided use)
2 (8-oz) pkg cream cheese, softened
1/2 cup firmly packed brown sugar
3 tbsp flour
1 tbsp vanilla extract
1 cup sour cream
1 (17-oz) jar caramel ice cream topping
Preheat oven to 350. Position rack in lower third of oven. Spray a 13x9 inch baking pan with nonstick cooking spray.
In a medium mixing bowl, mix the brownie mix, melted butter and 1 egg with wooden spoon until just blended and all dry ingredients are moistened. Spread mixture into prepared pan. Bake 7 minutes. Remove from oven (leave oven on).
Meanwhile, in a large bowl using the paddle attachment, beat the cream cheese, brown sugar, flour and vanilla with electric mixer on High until well-blended. Add sour cream; mix until blended. Add remaining 3 eggs, one at a time, mixing on Low after each addition until just blended. Add half the caramel topping; mix on Low until blended. Pour over hot crust.
Bake 20 to 30 minutes or until center is just barely set. Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight. Drizzle remaining caramel topping over bars; refrigerate until set. Cut into bars.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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