1 pouch Betty Crocker* Sugar Cookie Mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tbsp (25 mL) packed brown sugar
1/2 cup (125 mL) butter or margarine, melted
2 1/2 tsp (12 mL) vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz/250 g each) cream cheese, softened
1/2 cup (125 mL) sour cream
1/2 cup (125 mL) sugar
2/3 cup (150 mL) toffee bits, finely crushed


Heat oven to 350F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.

In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teapoons vanilla; beat until smooth. Spread over crust in pan.
Bake 30 to 35 minutes or until set in centre. Immediately sprinkle top with crushed toffee bits.

Cool 30 minutes. Refrigerate about 3 hours or until chilled.
For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.