Toffee Brown Ale Cheesecake Bars

Toffee Brown Ale Cheesecake Bars
215 min.
32
197kcal

Suggestions


Indulge your sweet tooth with a delightful twist on a classic dessert: Toffee Brown Ale Cheesecake Bars. These rich and creamy bars combine the smoothness of cheesecake with the irresistible crunch of toffee and pecans, all while being infused with the unique flavor of brown ale. Perfect for gatherings or a cozy night in, these bars are sure to impress your friends and family.

Imagine sinking your teeth into a luscious layer of cream cheese filling, perfectly balanced with the sweetness of caramel and the nutty crunch of pecans. The base, made from a buttery oatmeal cookie mix, adds a delightful texture that complements the creamy topping. Each bite is a harmonious blend of flavors, with the brown ale providing a subtle depth that elevates this dessert to new heights.

Not only are these cheesecake bars a treat for the taste buds, but they also come together in just over three hours, making them a manageable yet impressive dessert option. Whether you're celebrating a special occasion or simply treating yourself, these Toffee Brown Ale Cheesecake Bars are the perfect way to satisfy your dessert cravings. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup ale 
  • tablespoon ale 
  • 0.3 cup brown sugar packed
  • 0.5 cup butter cold
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • pouch basic cookie mix (1 lb 1.5 oz)
  • 16 oz cream cheese softened
  •  eggs 
  • tablespoons flour all-purpose
  • 0.3 cup granulated sugar 
  • 0.5 cup pecans chopped
  • 0.5 cup toffee chips 
  • teaspoon vanilla 

Equipment

  • bowl
  • frying pan
  • oven
  • blender
  • hand mixer

Directions

  1. Heat oven to 350F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  2. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan.
  3. Bake 10 minutes.
  4. Meanwhile, in large bowl, beat cream cheese, sugars, flour, 1/3 cup beer, the vanilla and egg with electric mixer on medium speed until smooth.
  5. Spread cream cheese mixture evenly over partially baked cookie base.
  6. Sprinkle with reserved crumb topping, pecans and toffee bits.
  7. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 8 rows by 4 rows. To serve, stir together caramel topping and 1 tablespoon beer; drizzle over top of each bar. Store covered in refrigerator.

Nutrition Facts

Calories197kcal
Protein3.92%
Fat55.29%
Carbs40.79%

Properties

Glycemic Index
11.38
Glycemic Load
2.83
Inflammation Score
-2
Nutrition Score
1.6760869482937%

Flavonoids

Cyanidin
0.18mg
Delphinidin
0.12mg
Catechin
0.13mg
Epigallocatechin
0.1mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.04mg
Kaempferol
0.02mg

Nutrients percent of daily need

Calories:196.59kcal
9.83%
Fat:12.01g
18.48%
Saturated Fat:5.83g
36.42%
Carbohydrates:19.94g
6.65%
Net Carbohydrates:19.37g
7.05%
Sugar:14.5g
16.12%
Cholesterol:30.9mg
10.3%
Sodium:97.19mg
4.23%
Alcohol:0.16g
100%
Alcohol %:0.41%
100%
Protein:1.92g
3.83%
Vitamin A:331.56IU
6.63%
Manganese:0.08mg
4.22%
Vitamin B2:0.05mg
3.1%
Selenium:2µg
2.86%
Phosphorus:26.32mg
2.63%
Fiber:0.57g
2.28%
Calcium:20.33mg
2.03%
Vitamin E:0.28mg
1.86%
Vitamin B1:0.02mg
1.58%
Vitamin B5:0.13mg
1.34%
Copper:0.03mg
1.3%
Potassium:42.26mg
1.21%
Zinc:0.18mg
1.19%
Magnesium:4.26mg
1.06%