1.) Preheat your oven to 350° F. Line a 9 x 13 inch size casserole dish (or somewhat similar size) with parchment paper and fold in the edges to cover the sides (kinda like reverse wrapping a present without a top????) . 

2.)  Make the Good Dee’s Blondie mix as directed on the package – mix melted butter, 2 eggs, vanilla extract and mix together with a whisk or a mixer. Pour into the parchment lined pan.   Sprinkly your Chopped Lily’s choc bar chunks sporadically throughout and gently push down with your fingers.   Place in the oven and bake for 15 minutes (only enough time to let it firm up slightly) do not bake all the way through.   

3.) Mix the cheesecake layer while the blondies are in the oven.   Add your 16 oz of softened cream cheese and sweeteners into a stand mixer or a bowl with a hand mixer.  Beat until soft and fluffy.  Add the vanilla extract, vanilla bean paste (or more extract) and one egg.  Mix until smooth. Add the second egg and mix until smooth and evenly combined (careful not to overmix here!). Set aside.

4.) Make the caramel. Place butter and sweetener in a saucepan or nonstick skillet over medium/low heat.   Whisk continuously and vigorously until the butter is melted and it looks like a creamy smooth sauce. If the butter is still seperated from the sugar then you need to keep whisking vigorously.  let it simmer and brown,  whisking every 15-30 seconds until it turns a golden color (should be about 2-3 shades lighter than the caramel in my pictures!) and should take 1-2 minutes.  Careful not to let it turn brown (that means its burnt).  Add the heavy cream, and keep on whisking; it should bubble up.   Let it cook for another 30 seconds -1.5 minute until it looks like a bubbly, gooey caramel sauce consistency (it’s going to harden up more when cooled), and remove from heat.  Stir in vanilla extract and salt.   Taste and add more salt if desired.  Set aside to cool for a few minutes until your blondies are finished cooking.

5.) Remove the blondies from the oven. Let cool for a few minutes.   Pour the cheesecake mixture on top and smooth with a spatula.  Drizzle the caramel layer over the top in snake like rows.  Take a toothpick or tip of a spoon and drag it through the caramel in whatever pattern you like!  (I did big S shaped snakes and swirls with a toothpick . 

6.) Put your keto salted caramel cheesecake blondies back in the oven to bake for 25-28 more minutes, until the cheesecake layer is no longer jiggly in the center.  If you used a much smaller pan than mine, then you probably need to add more time in the oven since they’ll be thicker.

7.) Let your bars cool enough to put the in the fridge. Cover and refridgerate 4 hours or overnight, BEFORE slicing them.