Prep Time 25m
Cook Time 55m
Ready Time 270m
Yield 24 triangles


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Sugar Cookie Mix
  • 1/2 cup cold butter
  • 2/3 cup sliced almonds, coarsely chopped
  • 2/3 cup milk chocolate toffee baking bits
  • 2 (8 oz.) packages cream cheese, softened
  • 1 teaspoon Folgers Classic Roast® Instant Coffee Crystals
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1/2 cup Smucker's® Caramel Flavored Topping, plus additional for garnish, if desired
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
Preparation Directions
  • Step 1Heat oven to 350°F. Coat bottom of 13 x 9-inch baking pan with no-stick cooking spray. Place cookie mix in large bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture for topping. Press remaining crumb mixture into prepared pan to form crust. Bake 10 minutes.
  • Step 2Combine reserved crumb mixture, almonds and toffee bits in small bowl; toss with fork. Beat cream cheese and coffee crystals, if desired, in large bowl with mixer on medium speed until fluffy. Blend in flour, caramel topping, eggs, vanilla and salt. Spread cream cheese mixture over hot crust. Sprinkle with crumb mixture.
  • Step 3Bake 40 to 45 minutes or until lightly browned. Cool in pan on wire rack. Cover and chill 2 hours. Cut into 3-inch squares. Cut diagonally into triangles. Drizzle with caramel topping just before serving, if desired.
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