Caramel Apple Cheesecake Bars

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These Caramel Apple Cheesecake Bars are buttery, creamy, and loaded with seven layers of fall flavor—the showstopping holiday dessert that’s easy to make ahead. A simple technique keeps the crust crisp beneath the juicy apples, while key flavor upgrades, homemade caramel, and my expert tips make these gooey, cinnamon-spiced bars impossible to resist.

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apple cheesecake bars stacked on top of each other showing the layers of shortbread crust, nuts, apples, cheesecake, streusel, and caramel

Why This Caramel Apple Cheesecake Bar Recipe Works

The difference between good apple cheesecake bars and unforgettable ones comes down to a few small decisions—here are the ones I landed on after plenty of testing.

• A SHORTBREAD CRUST made with a full cup of butter bakes up tender yet sturdy, and cooling the caramel before spreading keeps it a thick, gooey layer instead of soaking in.
• TOFFEE AND PECANS IN TWO LAYERS—under the apples and in the streusel topping—add a buttery, salty crunch to every bite that sets these apart from typical apple cheesecake bars.
• FLOUR IN THE APPLE COATING thickens the juices as they bake, keeping the cheesecake from turning watery and the bars slicing clean.
• WARM SPICE IN THREE LAYERS—the crust, the apples, and the streusel—delivers apple pie flavor in every bite while the cheesecake stays bright and tangy.
• BEATING THE CREAM CHEESE SOLO for a full 2 minutes, then adding the eggs last on low, creates a silky, lump-free filling that won’t puff or crack.

a tray of cheesecake bars drizzled with caramel

Apple Cheesecake Bars Ingredients

Let’s take a closer look at some key ingredients you’ll need to make this recipe (measurements in the printable recipe card at the bottom of the post):

Granny Smith apples: Their firm texture holds up during baking, and their tartness balances the caramel and toffee.
Apple coating: Melted butter, brown sugar, flour, cinnamon, nutmeg, ginger, and a pinch of salt for a warm apple pie flavor.
Shortbread crust: All-purpose flour, brown sugar, melted unsalted butter, vanilla, cinnamon, and salt.
Cheesecake: Full-fat block cream cheese, sugar, sour cream, lemon juice, vanilla, salt, and eggs. Use blocks, not tub cream cheese, which is softer and won’t set as firmly. Lemon juice adds a bright tang to cut the sweetness.
Caramel: My Easy Creamy Caramel Sauce takes 5 minutes and is richer than anything in a jar. One cup goes between the layers and the rest is saved for drizzling.
Toffee bits: Look for Heath Bits O’ Brickle, the plain toffee bits. Chocolate-covered toffee bits melt into the caramel and muddy the layers.
Pecans: Chopped pecans go over the caramel, and more get pulsed into the streusel for crunch on top and bottom.
Streusel: Pecans, flour, brown sugar, quick-cooking oats, cinnamon, salt, and cold butter. Quick oats soften completely in the bake, while old-fashioned oats can stay chewy and raw-tasting.

top view of apple cheesecake bars ingredients: Granny Smith apples, sugar, granulated sugar, flour, cream cheese, oats, pecans, cinnamon

Ingredient Swaps for Caramel Apple Bars

Store-bought caramel: Use a thick caramel sauce or caramel dip, about 1½ cups total. Thin ice cream topping runs and soaks into the crust.
Other apples: Honeycrisp, Pink Lady, or Braeburn hold their shape but are sweeter, so reduce the sugar. Skip McIntosh and Red Delicious, which turn mushy.
Walnuts: Swap 1:1 for the pecans. For nut-free bars, leave the nuts out; the streusel still clumps without them.
Greek yogurt: Full-fat plain Greek yogurt can replace the sour cream. The filling will be a little tangier and slightly less rich.
Old-fashioned oats: Pulse them a few times in the food processor first so they soften like quick oats.
Gluten-free: Use a measure-for-measure gluten-free flour blend in the crust, apples, and streusel, plus certified gluten-free oats. Shortbread crusts adapt well since they don’t rely on gluten for structure.
Cream cheese: Don’t use reduced-fat or whipped cream cheese. Both hold more water, so the filling won’t set firmly.

How to Make Caramel Apple Cheesecake Bars

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Make the caramel. Cook the caramel sauce for the full 5 minutes, then set it aside while you make the crust.

showing how to make caramel sauce by adding butter, brown sugar and water to saucepan

showing how to make homemade caramel sauce by melting butter with water and sugar

Step 2: Bake the crust. In a medium bowl, mix together crust ingredients. Press the crust mixture into a parchment-lined 9×13 pan and bake at 350°F for 18–22 minutes, until the edges are light golden and the center looks dry. Cool for 20 minutes, until firm to the touch.
Step 3: Add the caramel layer. Spread 1 cup caramel over the crust to the edges, then sprinkle with the toffee bits and chopped pecans.

a collage showing how to make Apple Cheesecake Bars by mixing flour, sugar, butter, cinnamon together, pressing it into a 9x13 pan, baking, spreading with caramel sauce, then sprinkling with toffee and pecans

Step 4: Make the streusel. Pulse the streusel ingredients until the butter is the size of peas, then refrigerate.

a collage showing how to make Apple Cheesecake Bars by making the streusel by pulsing pecans, oats, flour, sugar, and cinnamon in food processor, then pulsing with butter to resemble pea size crumbs

Step 5: Add the apples. Whisk the coating ingredients, toss with the apple slices right before layering, and spread the apples evenly over the caramel. Leave any juice that has pooled in the bowl behind.

a collage showing how to make Apple Cheesecake Bars by mixing the sliced apples with melted butter, brown sugar, cinnamon, flour, then spreading the apples over the pecan/toffee crust

Step 6: Make the cheesecake. Beat the cream cheese until light and fluffy, then beat in the sugar, then the flavorings. Add the eggs last on low speed, just until combined. Spread over the apples.

a collage showing how to make Apple Cheesecake Bars by making cheesecake layer by mixing cream cheese until fluffy, adding sugar, adding sour cream, vanilla and lemon juice, then mixing eggs, then spreading over the apples

Step 7: Top and bake. Scatter the streusel and remaining toffee bits over the cheesecake. Bake 35–40 minutes, until the edges are set and the center jiggles slightly (150°F on an instant-read thermometer).

a collage showing how to make Apple Cheesecake Bars by topping with the streusel then baking

Step 8: Cool and chill. Cool on a wire rack for 1½ hours, then refrigerate for at least 4 hours. Lift the bars out by the parchment and drizzle with warm caramel before serving.

showing how to make apple cheesecake bars by slicing and drizzling with caramel

Tips for the Best Apple Streusel Cheesecake Bars

• Slice apples ⅛ inch thick or less: A mandoline makes this fast. Thicker slices stay crunchy in the short bake and leave gaps that make the cheesecake layer uneven.
• Shingle the apples: Overlap the slices like roof tiles instead of dumping them in. A flat, even layer means the cheesecake spreads smoothly and every bar gets the same amount of apple.
• Soften everything first: Cold cream cheese leaves lumps that no amount of beating fixes, and cold eggs make softened cream cheese seize. Cut the blocks into cubes and they’ll soften in about 30 minutes.
• Trust the jiggle: The center will look underdone when it’s ready. It firms up as it cools and chills, while overbaked cheesecake turns grainy and cracks.
• Chill overnight for clean slices: Use a long, sharp knife dipped in hot water and wiped between every cut. Press straight down instead of sawing so the streusel doesn’t drag through the cheesecake.
• Taste before you drizzle: These bars are sweet on their own. Try a bite first, then decide how much caramel to add, if any.

Apple Pie Cheesecake Bar Variations

• Salted caramel: Sprinkle flaky sea salt over the caramel drizzle right before serving. It cuts the sweetness and makes the toffee taste even more buttery.
• Graham cracker crust: Swap the shortbread for 2 cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar, then bake for 8–10 minutes. It’s softer and tastes more like classic cheesecake.
• Pear cheesecake bars: Use firm Bosc or Anjou pears in place of the apples, and add a pinch of cardamom to the coating.
• Biscoff: Spread ½ cup warmed cookie butter over the crust in place of the caramel, and swap the pecans for crushed Biscoff cookies.
• Additions: Add ½ cup dried cranberries to the apples for a Thanksgiving twist, swap the toffee bits on top for white chocolate chips, or toss toasted pecans into the streusel for extra crunch.

up close of apple cheesecake bars showing the creamy cheesecake and crunchy streusel topping drizzled with caramel

How to Make Ahead, Store, and Freeze Apple Cheesecake Bars

• Make ahead: Bake the bars 1–2 days before serving. The flavors meld and the texture is at its best after 24 hours in the fridge.
• Prep components early: Make the caramel and streusel up to 2 days ahead and refrigerate separately. Warm the caramel gently until spreadable before layering.
• Refrigerate: Cover tightly and store in the fridge for 3–5 days.

TO FREEZE
• Freeze the whole pan: Chill at least 8 hours, then wrap twice in plastic wrap and once in heavy-duty foil. Freeze up to 1 month for the best texture (they’re safe for 2–3 months, but the apples and streusel soften the longer they’re frozen).
• Freeze individual bars: Wrap each bar in plastic wrap and store in a freezer bag. Freeze up to 1 month.
• Thaw in the fridge: Unwrap the bars while still frozen so condensation doesn’t drip onto the streusel, then thaw overnight in the fridge. Skip the microwave, which melts the cheesecake edges before the center thaws and makes the apples watery. Add the caramel drizzle after thawing.

Caramel Apple Cheesecake Bars FAQs

Why is the bottom of my cheesecake bars soggy?

Usually the caramel went on hot and thin, or the apple juice from the bowl ended up in the pan. An underbaked crust can also soften under the wet layers, so bake it until the edges are golden.

Why did my cheesecake layer crack?

Overbaking is the most common cause, followed by beating the eggs on high, which whips in air that puffs up and then collapses. The streusel hides small cracks, so they won’t show anyway.

Can I use a glass baking dish?

Yes. Glass heats more slowly but holds heat longer, so the edges can overbake. Start checking the crust and the final bake about 5 minutes early.

Do apple cheesecake bars need to be refrigerated?

Yes. They contain cream cheese, sour cream, and eggs, so they shouldn’t sit out longer than 2 hours. They also slice much more cleanly when cold.

Can I halve this recipe?

Yes, halve everything and bake in an 8×8 pan. The layers will be about the same thickness, so start checking about 5 minutes early and use the jiggle test.

Caramel Apple Cheesecake Bars stacked on a platter drizzled with caramel

Want More Fall Dessert Recipes?

Caramel Apple Cheesecake
Salted Caramel Apple Pie Blondies
Caramel Apple Poke Cake
Apple Dump Cake
Dutch Apple Pie
Pumpkin Cheesecake Bars
Apple Bread Pudding

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Total Time: 7 20

Prep Time: 45

Cook Time: 1 5

Chill Time 5 30

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Ingredients

CARAMEL & TOPPING

1 recipe Caramel Sauce (or store-bought, see Notes)
1/2 cup toffee bits (like Heath Bits O’ Brickle Toffee Bits)

CRUST

2 cups flour fluffed, spooned & leveled
1/2 cup packed brown sugar
1 cup (2 sticks) unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

STREUSEL

1/2 cup pecans
3/4 cup flour
1/2 cup packed brown sugar
1/2 cup quick-cooking oats
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cubed

CRUST TOPPING

3/4 cup pecans, chopped
1/4 cup toffee bits (like Heath Bits O’ Brickle Toffee Bits)

APPLES

4 Granny Smith apples, peeled and sliced very thin
2 tablespoons brown sugar
1 tablespoon butter, melted
1 tablespoon flour
1 teaspoon ground cinnamon
1/4 teaspoon EACH ground nutmeg, ground ginger
1/8 teaspoon salt

CHEESECAKE

2 8-oz. pkgs. block cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream, room temperature
1 tablespoon lemon juice
1½ teaspoons vanilla
Pinch of salt
2 eggs, room temperature

Instructions

Caramel: Prepare the easy Caramel Sauce according to the directions, cooking for the full 5 minutes. Set aside to cool slightly and thicken.
Make crust: Preheat oven to 350°F. Line a 9×13 baking pan with parchment paper so it overhangs the long edges and lightly spray with nonstick cooking spray. In a medium bowl, mix together crust ingredients. Scatter crust mixture evenly over the prepared pan, then press into an even layer with your fingertips. Smooth with the bottom of a flat measuring cup, pressing straight down (not packing hard), and make sure the edges and corners are as thick as the center.
Bake crust: Bake 18–22 minutes or until the edges are light golden and the center looks dry and set. Don’t let it get deeply browned, because it bakes again under the toppings. Let it cool for at least 20 minutes, until it’s firm to the touch and just slightly warm.
Streusel: While the crust cools, add the pecans to a food processor and pulse a couple of times to chop. Add the flour, brown sugar, oats, cinnamon, and salt, and pulse briefly to combine. Scatter the butter over the top and pulse until it resembles coarse pebbles. Don’t over-pulse: Stop the food processor while the butter is still in pea-sized pieces. Those cold butter pockets are what make clumps rather than sand. Over-pulsing also breaks down the oats. (No food processor? Chop the pecans, mix with the flour, brown sugar, oats, cinnamon, and salt, then cut in butter until crumbly.) Refrigerate until ready to use.
Toffee and Pecans: Top the crust with 1 cup of the prepared caramel sauce, then sprinkle with ¼ cup toffee bits and ¾ cup chopped pecans. Refrigerate the remaining caramel.
Apples: In a large bowl, whisk together the melted butter, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Add the apples and toss until evenly coated, then layer evenly over the caramel/toffee/pecan layer.
Cheesecake: Add the cream cheese to the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed (6) until light and fluffy, about 2 minutes (no less!). Add sugar and beat one additional minute. Add the sour cream, lemon juice, vanilla, and salt, and beat until blended. Beat in eggs one at a time on low speed just until incorporated. Pour over the apple layer and spread evenly.
Add Streusel: Sprinkle streusel evenly over the cheesecake layer, then top with ½ cup toffee bits.
Bake: Bake at 350°F for 35–40 minutes, until the edges are set and the center jiggles slightly (150°F on an instant-read thermometer-don't overbake or the cheesecake won't be as creamy). Cool in the pan on a wire rack for 1 ½ hours, then refrigerate for at least 4 hours or overnight.
Caramel Drizzle: When ready to serve, reheat the caramel gently over low heat. After it loosens, you can add additional evaporated milk or heavy cream if needed to thin. Drizzle the bars with caramel and dig in!

Notes

Store-bought caramel: Use a thick caramel sauce or caramel dip, about 1½ cups total. Thin ice cream topping runs and soaks into the crust.
Slice apples ⅛ inch thick or less: A mandoline makes this fast. Thicker slices stay crunchy in the short bake and leave gaps that make the cheesecake layer uneven.
Shingle the apples: Overlap the slices like roof tiles instead of dumping them in. A flat, even layer means the cheesecake spreads smoothly and every bar gets the same amount of apple.
Soften everything first: Cold cream cheese leaves lumps that no amount of beating fixes, and cold eggs make softened cream cheese seize. Cut the blocks into cubes and they’ll soften in about 30 minutes.
Trust the jiggle: The center will look underdone when it’s ready. It firms up as it cools and chills, while overbaked cheesecake turns grainy and cracks.
Chill overnight for clean slices: Use a long, sharp knife dipped in hot water and wiped between every cut. Press straight down instead of sawing so the streusel doesn’t drag through the cheesecake.
Taste before you drizzle: These bars are sweet on their own. Try a bite first, then decide how much caramel to add, if any.

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27 Comments

Culinary Ginger says

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Wow, I can see why this would be a popular dessert. I love everything about this.

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Bobbi's Kozy Kitchen says

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WOWZERS Jen!! You sure know how to make a girl forget about dieting LOL This is absolutely fabulous!!

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Sophia @ NY Foodgasm says

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OMG look AMAZING! But sooo many steps! Still what a fabulous dessert!

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- Jen says
  
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  Some times AMAZING requires a few extra steps 🙂 They are so worth it!
  
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Justine@CookingandBeer says

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Oh good God, Jen! These look unbelievable! Pinned!

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- Jen says
  
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  Thanks so much Justine, they taste pretty unbelievable :)!
  
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Sandra Shaffer says

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Oh my gosh! This looks amazing!! I definitely have to make this for a crowd cause I’m certain I will have not restraint!! Stay healthy, Jen xo

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Rachael says

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ok, now those skinny jeans REALLY aren’t going to fit. Curses. But really, they never fit that well to begin with, and something as decadent and “holiday cheer”full as these bars are probably worth wearing fat pants. Can I just move in? I am pretty much never sick.

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- Jen says
  
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  LOL! I would love for you to move in! We would have so much fun and eat LOTS of great food between the two of us 🙂 and I think you’re right, these are SO worth wearing fat pants for 🙂
  
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Rachel @ Bakerita says

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Oh man, this looks SO good!! Love all those ridiculously delicious layers of yumminess. Pinned!!!

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- Jen says
  
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  Thank you so much Rachel! I love that we get to celebrate the holidays with “ridiculously delicious layers” – its just so right 🙂
  
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Renee's Kitchen Adventures says

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These look delicious. A great addition to any holiday table!

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- Jen says
  
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  Thank you Renee! And yes indeed, they are perfect for the holidays!
  
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Rafia Awais says

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Hi Jen!
I made these for our Sunday tea party and absolutely loved them. Amazing flavor combinations! My only concern for future is how can I cut them without the streusel layer falling apart? I baked it for 35 to 40 mins. Also my caramel didn’t turn out to be beautiful dark brown like yours, it was very light.
Thank you so much for a keeper recipe. Have told my mom and she is gonna try it too. Also made your philly cheese steak pizza, will comment on that link.
🙂

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Liz says

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This dessert was absolutely amazing! I made it for Thanksgiving and it was a huge hit. For anyone contemplating making this recipe, I would highly recommend it! Especially if you like apple pie or cheesecake!

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- Jen says
  
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  YAY! so happy everyone loved it Liz! Thanks for your recommendation!
  
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april b says

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This looks sooo good! I will be making this for the company Christmas party this week.

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- Jen says
  
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  Awesome April! I hope you and everyone loves them! Merry Christmas!
  
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Melissa says

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This looks amazing! I would like to try it for Thanksgiving. Can I make this the day before?

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- Jen says
  
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  Yes you can definitely make it the day before! Perfect for Thanksgiving! Enjoy!
  
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Therese says

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Your photos definitely have us eating with our eyes First!!!! I’ve been waiting for a special occasion to make this and tonight was it! The occasion was “JUST CAUSE” i couldn’t wait any longer 🙂 Once again you have hit it out of the park! THis was SOOOOO good! A little time consuming being the first time making it but was so worth it! Plus I had the time because I also made your Best slow cooker French Dip sandwiches! That crock pot meal gave me time to make a yummy fancy dessert. THis is a MUST try Dessert!!!!

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- Jen says
  
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  Thank you so much Therese! It sounds like you had a delicious night – so fun!! I am so glad you loved these and I LOVE your special occasion – “just cause’ – we need to have more of those! xo
  
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Ellen Manalo says

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Hi Jen! What can I substitute with the pudding mix? Here in the Philippines pudding mixture is hard to find. Thanks in advance.

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- Jen says
  
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  Hi Ellen, my best guess is adding 1/4 cup sugar and 1 tablespoon flour or you can try googling DIY pudding mix and using the equivalent of 3/4 oz. pkg. You won’t get the butterscotch effect but it will still be Delicious!
  
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- Marlene Katzman says
  
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  I made it without the pudding mix and it was delicious
  
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Monique says

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If i can’t buy toffee bits what would you suggest? Making some ahead and breaking up into small bits?

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- Jen says
  
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  Hi Monique, homemade toffee would be great, otherwise can you get Heath Bars or Skor Bars? Those would be a great substitute or any candy bar that has a toffee base. If you can’t find those, then try butterscotch chips with chopped almonds.
  
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