BUTTER PECAN CHEESECAKE BARS

Steps:

• Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish lightly with cooking spray. Set aside.
• Spread 1 cup chopped pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Cool. (Remaining 2 Tbsp NOT toasted reserved for the top)
• Place the caramel chips and heavy cream in microwave safe bowl. Melt in 30 second increments stopping to stir each time. Repeat until smooth.
• Using an electric mixer, beat together the cake mix, 1 large egg and 1 stick melted butter. Mix until fully moistened then mix-in 1/2 cup toasted chopped pecans. Press evenly into the bottom of the baking dish.
• In the same mixing bowl cream together the cream cheese and vanilla for 1 minute. Drizzle in the melted caramel. Beat until smooth on medium-high.
• Add the eggs one at a time beating well after each addition.
• Lower the speed of the mixer and gradually add the powdered sugar. After all has been added, increase to medium-high beating for 1 minute or until completely smooth and slightly thickened.
• Fold in the remaining 1/2 cup toasted pecans. (Remember, 2 Tbsp have been reserved for the topping that are NOT toasted)
• Pour the filling over the crust. Sprinkle the top with toffee bits and 2 Tbsp chopped pecans.
• Bake for 40-50 minutes or until puffed and the center is set when gently shaken. Do not over bake.
• Cool completely and chill. Serve dusted with powdered sugar and a dollop of whipped cream.
• Store leftovers chilled