4 ounces low-fat cream cheese (you can use regular fat too), softened
1 cup non-fat plain Greek Yogurt
1 teaspoon vanilla extract
1/4 cup granulated sugar
1 tablespoon flour
1/2 cup toffee bits, semi-crushed
Preheat oven to 350 degrees. Line a 9” square glass pan with foil and spray with cooking spray. I do not suggest using a dark or coated pan for these bars!
Make the cookie base: Beat butter and sugars with a mixer until fluffy. Beat in egg, vanilla, and baking soda. Mix in pudding mix and flour. Press into prepared pan.
Make the cheesecake: beat cream cheese and yogurt until no lumps remain. Beat in egg, sugar, vanilla extract, and flour. Mix until smooth. Pour and spread over cookie base.
Bake bars for about 27-30 minutes. They will lose their sheen around the edges, but still wiggle a little in the middle. Remove from oven and immediately sprinkle with toffee bits. Let cool to room temperature and then chill until set, at least 3 hours or overnight. Slice into bars.
Connie, Vickie, Helen and Sandy - weary of always swapping recipes for Thanksgiving, Christmas and entertaining -- we decided to post them here. They are mostly southern, as we are -- proudly hailing from Kingsport, Tennessee, Dobyns-Bennett High School, and Trevecca Nazarene College.
Butter, mayo, and southern accents are key ingredients. Hope you enjoy - we certainly have!