Caramel Carrot Cheesecake Bars
Author: Mommy Outside the Box
Recipe type: Dessert
- 1 box of Spice Cake Mix
- 1½ cups of quick oats
- ½ cup of brown sugar
- 1 cup of butter - room temperature
- 1 cup of finely shredded carrots (about 2 good sized carrots)
- 1 cup of chopped pecans
- ½ cup of Skor Toffee bits (you could use mini butterscotch chips)
- Coarse Salt
- 2 8oz packages of cream cheese - room temperature
- 2 eggs
- 1 teaspoon of vanilla
- ½ cup of white sugar
- Preheat oven to 350 degrees.
- Line the bottom and side of a 9x13 pan with foil. Spray foil with cooking spray.
- Mix the cake mix, oats and brown sugar together in a large bowl.
- Break the butter into small pieces and into the bowl with the cake mixture.
- Use a pastry chopper to blend the butter into the cake mixture until it resembles a coarse meal.
- Mix in the shredded carrots and pecans.
- Set aside two cups of the mixture.
- Turn the rest into your prepared pan, spread evenly and press firmly on the bottom of the pan.
- Place in the oven and bake for 20 minutes. Place pan on wire rack to cool slightly while you prepare the filling.
- Beat the cream cheese with a hand or stand mixer until smooth and light. Add the eggs, vanilla and sugar and continue to beat until smooth.
- Pour the cream cheese mixture into the pan with the crust.
- Sprinkle the remaining cake mixture evenly on top of the cream cheese filling.
- Sprinkle the toffee bits over the crumb mixture.
- Sprinkle lightly with coarse salt.
- Return the pan to the oven and cook 30-40 minutes until the cheesecake filling is set and starts to pull away from the sides of the pan.
- Let cool completely.
- Remove cake from pan by the foil lining. Peel away foil, cut and serve
Recipe by Outside The Box at http://mommyoutsidethebox.ca/2016/09/caramel-carrot-cheesecake-bars.html
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