Caramel Overload Cheesecake Bars
 
 
Serves: 16
Ingredients
Crust:
  • 1½ cups SHORTBREAD COOKIE CRUMBS
  • 1 Tablespoon SUGAR
  • 4 Tablespoons MELTED BUTTER
Cheesecake:
  • 2 (8 oz.) pkgs. CREAM CHEESE, room temperature
  • ½ cup SOUR CREAM
  • ½ cup SUGAR
  • 2 EGGS
  • 2 teaspoons VANILLA EXTRACT
  • Pinch of SALT
  • ¼ cup CARAMEL SAUCE
  • 8 oz. pkg. ROLO MINIS
  • 6 FUN SIZE TWIX BARS, coarsely chopped
Instructions
  1. Preheat oven to 325 degrees. Prepare an 8x8 baking pan by lining it with foil and greasing with cooking spray.
  2. Combine cookie crumbs, 1 Tablespoon sugar and melted butter. Press into the pan in an even layer. Bake for 10 minutes. Remove from oven and set aside to cool.
  3. While the crust is cooling, beat together cream cheese and sour cream. Add ½ cup sugar and beat on medium-high speed for 2 minutes.
  4. Add in eggs, vanilla and caramel sauce and mix until well combined. Fold in chopped candy bars.
  5. Place Rolos in a single layer on top of crust. Pour cheesecake batter over Rolo layer. Bake for 40-45 minutes or until the center is no longer super jiggly.
  6. Let cool and refrigerate for about 4 hours before serving.
  7. Allow to sit at room temperature about 30 minutes before cutting and serving to give the caramel in the Rolos a little time to soften. Serve topped with extra caramel sauce if desired.
Recipe by Crumbs and Chaos at http://www.crumbsandchaos.net/2014/07/caramel-overload-cheesecake-bars/