FUDGY CHOCOLATE CHIP-TOFFEE BARS RECIPE - PILLSBURY.COM
Get a great toffee crunch in rich cookie bars that get a head start from refrigerated cookie dough.
Provided by Pillsbury Kitchens
Total Time 2 hours 55 minutes
Prep Time 20 minutes
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
- In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.
- Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.
- In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits.
- Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows.
Nutrition Facts : Calories 270 , CarbohydrateContent 32 g, CholesterolContent 15 mg, FatContent 3 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 7 g, ServingSize 1 Bar, SodiumContent 130 mg, SugarContent 24 g, TransFatContent 1 g
CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE - PILLSBURY.COM
Layer a dreamy cheesecake on top of a cookie crust for a divine dessert.
Provided by Roxana Yawgel
Total Time 5 hours 25 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.
- Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.
- Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.
- Remove side of pan before serving.
Nutrition Facts : Calories 390 , CarbohydrateContent 39 g, CholesterolContent 90 mg, FatContent 4 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 290 mg, SugarContent 29 g, TransFatContent 0 g
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