Ingredients
For the Cookie Layer
1/2 c. butter
1/2 c. shortening
2 Tbsp. sour cream
1/2 c. sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
2 1/4 c. flour
1/2 c. graham cracker crumbs
2 c. chopped Milky Way candy bars (I used the Caramel Apple)
For the Cheesecake Layer
1 pkg. cream cheese (8 oz.)
1/2 c. sugar
1 egg
1/4 c. caramel ice cream topping
2 Tbsp. flour
For the Topping
4 oz. caramel candies (about 14 squares)
4 Tbsp. heavy cream
1/4 c. chocolate chips
1/2 tsp. shortening
Instructions
For the Cookie Layer
Cream the butter, shortening, sour cream, and sugars until creamy. Add the eggs and vanilla. Sift together the flour, crumbs, baking soda, and salt and slowly add to the butter mixture. Stir in the candies by hand. Press half the mixture into a greased 8 inch pan. Pour the cheesecake mixture on top. Drop the rest of the dough by spoonfuls gently on top of the cheesecake. Bake at 350* for 45 minutes. Let cool completely. Drizzle with caramel and chocolate. Refrigerate.
For the Cheesecake Layer
Beat the cream cheese and sugar together until creamy. Add the egg and caramel and beat again. Stir in the flour. Pour on cookie dough in pan.
For the Topping
Place the caramels and heavy cream in a small saucepan. Heat and stir until melted and creamy. In a small microwave safe bowl, place the chocolate chips and shortening. Heat for 20 seconds. Stir and repeat until melted and smooth. Place in a bag and cut one corner off.
Notes
*The Caramel Apple Milky Ways are a seasonal candy, so feel free to use regular Milky Ways instead. *You can also bake this in a 9×13 pan by decreasing the bake time to 30 minutes.
