⅔cupsemi-sweet chocolate chipsplus ¼ cup for topping if desired
⅓cupcaramel bits
⅓cuptoffee bits
*Gluten-Free Alternative
1¼cupsbrown rice flour
⅔cuptapioca starch
⅓cuppotato starch
Cheesecake Ingredients
8ouncescream cheeseroom temperature
½cupsugar
1egg
½teaspoonvanilla extract
Instructions
Preheat oven to 350°F. Line a 9x13 pan with parchment paper. Beat together the butter and sugar. Add the vanilla and the egg and beat again until smooth and creamy. Beat in the flours, soda, and salt just until combined. Stir in the chocolate chips, caramel bits, and toffee bits.
Press half the dough into the bottom of the parchment lined pan. (If you're like me and only have one mixer, place the rest of the dough in a small bowl and wipe out the mixing bowl to use for the cheesecake layer.)
Beat together the cream cheese and sugar until smooth. Add the egg and vanilla and beat again until completely smooth. Pour the cheesecake layer over the cookie crust in the pan.
Use your hands to drop chunks of the remaining cookie dough into flat discs and layer them over the cheesecake filling. Don't stress making it look perfect or covering the entire pan.
Bake for 28-33 minutes, just until the bars are cooked through and the top has lightly browned. Allow them to cool completely, before lifting them from the pan with the parchment paper. Slice into bars and store in the refrigerator. Enjoy!
Notes
Toffee bits or caramel bits may be substituted for each other in this recipe if you don't happen to have both on hand.