Preparation Steps

• Preheat oven to 350F, line a 9x13-inch pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
• To a large bowl, add all the crust ingredients and stir to combine until a thick dough forms. Turn dough out into prepared pan into an even flat layer; set aside.
• To the same large bowl (wipe it out with a paper towel if necessary), add all ingredients except the toffee bits, and beat with a handheld electric mixer on high speed until blended and smooth. Tip - Make sure your cream cheese is very soft otherwise it will be hard to fully emulsify the cream cheese and you'll end up with little 'blobs' that are hard to blend.
• Turn filling out over the crust and bake for about 40 to 45 minutes or until the center is set and not jiggly. Start checking for doneness at 30 minutes and bake as necessary. Note - I adapted this recipe from another website and that site says to bake for 30 to 35 minutes but the center of my bars was still way too loose at 35 minutes and I needed to bake for 45 minutes; bake as long as necessary given your oven and how your bars look.
• Immediately evenly sprinkle the toffee bits and allow bars to cool at room temp for about 30 minutes.
• Cover and refrigerate for at least 3 hours or until chilled before serving. Bars will keep airtight in the fridge for up to 1 week.