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Fab Food Friday

>> Thursday, December 13, 2007

OK, I just made these today. But they are so good that I by-passed the other very yummy recipes because I had to share it.

Caramel Pecan Cheesecake Bars
except I made mine without the pecans

Another recipe from Kraft. And, just so you know, there is nothing good for you about this recipe- except the way you feel after the first delectable bite.

Yep... I actually made them look this good! Amazing, I know!



Prep Time: 15 min
Total Time: 5 hr
Makes: 32 servings
1 cup PLANTERS Pecan Pieces, divided
1-1/2 cups crushed NILLA Wafers (about 50 wafers)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
24 KRAFT Caramels
1 Tbsp. water
3 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 45 min. or until center is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.

**Notes:

  • I left out the pecans. It is fine without them.
  • Melt the caramels until they are very runny, otherwise they will cool before they spread.
  • Use a VERY sharp knife to cut the bars, point down, in a poking motion. If you try to cut like a regular cake the caramel will pull. I got some nekkid pieces before I learned that.
  • Keep a pair of kitchen shears near by to cut the very stubborn caramel.

1 comments:

carrie 9:27 AM  

Oh, my--chocolate and caramel is my favorite combination!

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