Peanut Butter-Toffee Cheesecake Brownies

Ingredients

  • 1 box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 bag (8 oz) milk chocolate toffee bits
  • 1 cup milk chocolate chips
  • 3 tablespoons whipping cream

Instructions

1 _ Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

2 _ In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.

3 _ In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.

4 _ Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.


5 _ In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

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