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Toffee Brown Ale Cheesecake Bars
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Prep Time:
25 minutes
Total Time:
3 hours 35 minutes
Brown ale enhances toffee and caramel cheesecake bars.
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Oatmeal Cookie Mix
  • 1/2 cup cold butter
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup brown ale beer
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 cup chopped pecans
  • 1/2 cup toffee bits
  • 1/4 cup caramel topping
  • 1 tablespoon brown ale beer
Instructions:
  • Preheat the oven to 350°F. Grease the bottom and sides of a 13x9-inch pan with cooking spray. In a bowl, combine the cookie mix and cut in the butter using a pastry blender or fork until crumbly. Set aside 1 1/2 cups of the mixture for the topping. Press the remaining mixture into the bottom of the pan and bake for 10 minutes.
  • In a large bowl, use an electric mixer on medium speed to create a smooth mixture by beating together cream cheese, sugars, flour, 1/3 cup beer, vanilla, and egg.
  • Evenly layer the creamy cream cheese mixture on the partially baked cookie base. Sprinkle the reserved crumb topping, pecans, and toffee bits on top.
  • Bake until light golden brown, approximately 35 to 40 minutes. Let cool for 30 minutes, then refrigerate until chilled, about 2 hours. Cut into 8 rows by 4 rows to make bars. Just before serving, mix caramel topping with 1 tablespoon of beer, then drizzle over each bar. Store covered in the refrigerator.

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