Crunchy Caramel Cheesecake Bars
1/2 cup butter, softened
3/4 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
4 (8-ounce) packages cream cheese, softened
2/3 cup plain yogurt
1/2 cup creamy peanut butter
6 oz caramel topping or dulce de leche
3 large eggs
1 cup toffee bits
12 oz jar hot fudge topping
Beat butter at medium speed with an electric mixer until creamy. Add sugar, beating well.
Combine flour and salt, add to butter mixture beating until fine crumbs form.
Press into bottom of a lightly greased 13x9 inch pan.
Bake at 375 for 10 minutes. Cool.
Meanwhile, beat cream cheese until smooth. Add yogurt, peanut butter and caramel topping, beating until blended. Add eggs and mixing well. Gently stir in toffee bits. Pour over prepared crust.
Stir hot fudge topping to thin out slightly and spoon dollops of the hot fudge evenly over cream cheese mixture. Swirl batter gently with a knife to marble.
Bake at 325F for 45 minutes or until center is almost set. Cool, cover and chill for at least 8 hours.
Cut into squares.