Emma's Pumpkin Bars

3/4 cup margarine
2 cups sugar
16 oz. pumpkin pie filling
4 eggs
2 cups flour
2 tsp baking power
1 tsp. cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg
1 cup nuts, if desired

Cream sugar and margarine until fluffy. Blend in pumpkin and eggs. Addy dry ingredients and mix well. Add nuts. Pour into greased jelly roll pan. Bake at 350 for 30-35 minutes.

Frosting

4 oz cream cheese
1/3 cup margarine
1 tsp vanilla
3 cups powdered sugar

Combine first 3 ingredients. Add sugar a little at a time until desired consistency.

I usually don't put the nuts in the bars. I chop them and sprinkle them on top.

Creme Brulee Cheesecake Bars!

This is for Sarah who love Creme Brulee and Kristi who loves anything with cream cheese.  These look so yummy!  I hope I can find some sugar cookie mix!

 Bet You Can't Eat Just One!

Try crushing the toffee bits in a zip-top bag with a rolling pin.  Sprinkle them on top of the bars and slip under the broiler, watching carefully so you only caramelize the toffee bits, creating a true crunchy creme brulee crust on top!  A 9x13" pan yields 36 bars.

Try to eat just one....they are heavenly!

Crème Brûlée Cheesecake Bars from Betty Crocker

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 tablespoons packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 teaspoons vanilla
2 eggs plus 3 egg yolks
2 packages (8 oz each) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
2/3 cup toffee bits, finely crushed

1. Heat oven to 350°F. 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.
2. 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 teaspoons vanilla; beat until smooth. Spread over crust in pan.
3. Bake 30 to 35 minutes or until set in center. 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.
Makes 36 bars

http://www.singingwithbirds.com/2010/09/bet-you-cant-eat-just-one.html