1 pouch Betty Crocker sugar cookie mix
1 small box french vanilla instant pudding mix
2 T packed brown sugar
1/2 cup butter, melted
2 1/2 t vanilla, separated
2 eggs plus 3 egg yolks
2 packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
3/4 cup toffee bits, finely crushed
Heat oven to 350 degrees. Lightly spray bottom and sides of a 9×13 pan with cooking spray. In a large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla an 1 whole egg until a soft dough forms. Press dough in the bottom of the pan
With a mixer, beat cream cheese until smooth, scraping the sides. Add sour cream and sugar and beat on medium until really smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons of vanilla. Beat until smooth and spread over crust.
Bake 30-35 minutes or until center is set. Remove from oven and sprinkle with toffee bits. Place a cookie sheet over the top and let sit about 10 minutes. Remove cookie sheet and cool for 20 minutes. Refrigerate about 3 hours or until chilled. Cut into bars and serve. I like to let them sit out for at least 30 minutes before serving to take the chill off. I think they taste better that way:)
*From Betty Crocker.