1. Pat 8 ounces of Pillsbury sugar cookie dough into an 8×8 pan lined with nonstick foil. Bake at 350 for 10 minutes until just lightly golden. Let cool.
2. Make Filling by beating:
8 ounces cream cheese, soft
1/2 cup sugar
1/2 teaspoon vanilla
2 Tablespoons flour until smooth
3. Pour filling on cooled cookie crust. Bake at 350 for 25-30 minutes or until set. Let cool to room temp and chill in fridge for a few hours or overnight.
4. Cut into bars and decorate the top of each with:
*melted chocolate chips
* warm caramel (Click here for my homemade salted caramel recipe that I used)
* chopped pecans