Monday, October 8, 2012

{Recipe Recap} Crème Brulee Cheesecake Bars

Maybe Mondays should always start with treats, what do you think?


Did everyone have a good weekend?  I did. 

Friday: Women’s Night at my house that night. 

Saturday: An 8-mile run on a beautiful morning then a matinee showing of Pitch Perfect (VERY cute movie) with Heather and a few others.  That night, the McHusband and I had dinner with friends at The Aviator (VERY good wings, or so I hear) in Fuquay before finishing the night by hanging out at Chelle and Jeremy’s house.

Sunday: Lots of TV and laundry, grocery shopping, and some cooking.  I threw together another egg casserole, and we had some lentil-black bean soup for dinner.

Back to the bars.  I made them a few weeks back for Jeremy for his birthday.  He’s a big fan of crème brulee, but bringing 10 ramekins of that to the restaurant just wasn’t feasible.  Enter Betty Crocker and her bars.


These were very good.  I’m not sure they tasted like crème brulee, but they were so yummy that it didn’t really matter.


I loved how thick the “crust” was.  That layer was just sugar-cookie-in-a-bag doctored up with some pudding mix and brown sugar then mixed with butter, vanilla, and an egg to make the dough for the bottom of the dessert.


I used one of those new Philadelphia Indulgence cream cheeses, the white chocolate one, in the middle layer and I think it helped take some of the bite out of the cheesecake.


You can’t go wrong with toffee bits, especially not when they cover the entire top and are sorta caramelized.



I already have plans for a new spin on these using pumpkin cookie dough on the bottom and a new flavor of Indulgence: cinnamon.

Hope your week is off to a better start now that you’ve vicariously enjoyed your dessert first.

{Recipe here}

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