Phils Bars Recipes

PHILLY CARAMEL CHEESECAKE BARS

PHILLY Caramel Cheesecake Bars image

Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 5h30m

Yield 32

Number Of Ingredients 9

Ingredients

1 ½ cups HONEY MAID Graham Crumbs
1 cup finely chopped pecans, divided
¼ cup butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla
4 large eggs eggs
¼ cup caramel ice cream topping

Steps:

Heat oven to 350 degrees F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 182.3 mg, Sugar 7.5 g

PHIL'S BARS RECIPE

Phil's Bars Recipe image

Provided by SushiChick

Number Of Ingredients 8

Ingredients

3 cups whole raw almonds
2/3 cup powdered egg white
4 tablespoons pure powdered cocoa
1/2 cup unsweetened shredded coconut
pinch of sea salt
1/3 cup honey
1/3 cup hot water
1 to 2 tablespoons vanilla extract

Steps:

Grind dry ingredients. Mix honey, hot water and vanilla. Blend into dry ingredients (at this point, you may have to mix it all by hand if your mixer isn't very efficient.) Shape into bars, cookies or lightly press into a buttered muffin tin. You can also press the batter into a dish (about 1" deep) and cut into squares. Sometimes, these are better when allowed to dry. Adjust the water/honey ratio for more or less sweetness. Keep refrigerated (they'll still last a week or more out of the rerigerator.) For other flavor options, use lemon instead of cocoa or use more coconut.

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