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The Ladybugs' Recipes

Peanut Butter-Toffee Cheesecake Brownies

From:  Karen
Ingredients:
1 pkg
1/2 c
1/4 c
2
8 oz
1 can
1/2 c
1 pkg
1 c
3 T
(19.5oz ) chocolate fudge brownie mix such as Pillsbury
canola oil
water
eggs
reduced fat or regular cream cheese
(14oz) fat-free or regular sweetened condensed milk
reduced fat or regular creamy peanut butter
(8oz) milk chocolate toffee bits such as Heath, divided
milk chocolate baking chips
whipping cream
Procedure:

Preheat oven to 350° F.

  1. Lightly coat a 9" x 13" pan with cooking spray.
  2. In a medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
  3. Spread batter in pan.
  4. In large bowl, beat cream cheese with electric mixer on medium until fluffy.
  5. Add milk and peanut butter; beat until smooth.
  6. Stir in 1 cup of the toffee bits.
  7. Spoon mixture over batter; spread evenly.
  8. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown.
  9. Cool on rack 30 minutes.
  10. Refrigerate 40 minutes.
  11. In a small micro-waveable bowl, microwave chocolate chips and cream uncovered on high 40 to 60 seconds or until melted.
  12. Stir until smooth.
  13. Spread over cheesecake layer.
  14. Sprinkle with remaining toffee bits.
  15. Cool completely for about 1 hour.