Instructions:

Dulce De Leche Cream Bars

1 (19.5- to 19.8-ounce) package brownie mix
1/2 cup (1 stick) unsalted butter, melted
4 large eggs, divided
2 (8 ounce) packages cream cheese, softened
1/2 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 cup sour cream
1 (17 ounce) jar caramel ice cream topping

Preheat oven to 350 degrees F (325 degrees F for dark-coated metal pan). Position rack in lower third of oven. Spray a 13 x 9-inch baking pan with nonstick cooking spray.

In a medium mixing bowl, mix the brownie mix, melted butter and 1 egg with wooden spoon until just blended and all dry ingredients are moistened. Spread mixture into prepared pan.

Bake 7 minutes. Remove from oven (leave oven on).

Meanwhile, in a large bowl using the paddle attachment, beat the cream cheese, brown sugar, flour and vanilla extract with electric mixer on high until well blended. Add sour cream; mix until blended. Add remaining 3 eggs, one at a time, mixing on low after each addition until just blended. Add half the caramel topping; mix on low until blended. Pour over hot crust.

Bake 20 to 30 minutes or until center is just barely set. Transfer to wire rack and cool completely. Refrigerate at least 4 hours or overnight.

Drizzle remaining caramel topping over bars; refrigerate until set. Cut into bars.

Makes 24 large or 36 small bars.