3/4 cup (1-1/2 sticks) butter or margarine, softened
1 cup sugar, divided
1 tsp. vanilla, divided
1-1/2 cups flour
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup almond brickle chips
3 Tbsp. caramel ice cream topping
Mix butter, 1/2 cup of the sugar and 1/2 tsp. of the vanilla
with electric mixer on medium speed until light and fluffy.
Gradually add flour, mixing on low speed until blended. Press
onto bottom of 13x9-inch baking pan. Bake at 350 F for 20 to 23
minutes or until lightly browned.
Mix cream cheese, remaining 1/2 cup sugar and 1/2 tsp. vanilla
with electric mixer on medium speed until well blended. Add eggs;
mix well. Blend in chips. Pour over crust. Dot top of cream cheese
mixture with topping. Cut through batter with knife several times
for marble effect.
Bake at 350 F for 30 minutes. Cool in pan on wire rack. Refrigerate.
Cut into bars.
Makes 24 bars
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Kraft Foods.