Toffee-Topped Cheesecake Bars Recipe
SKILL LEVEL : Intermediate
|1 1/4 cups||all-purpose flour (300 mL)|
|1 cup||icing sugar (250 mL)|
|1/2 cup||HERSHEY'S Cocoa (125 mL)|
|1/4 tsp||baking soda (1 mL)|
|3/4 cup||butter or margarine, softened (175 mL)|
|1 pkg (8 oz)||cream cheese, softened (250 g)|
|1 can||sweetened condensed milk (not evaporated milk) (398 mL)|
|1 tsp||vanilla (5 mL)|
|1 1/4 cups||CHIPITS SKOR Toffee Bits, divided (200 g)|
- 1. Heat oven to 350°F (180°C).
2. In medium bowl, mix flour, icing sugar, cocoa and baking soda; cut in butter until mixture is crumbly. Press into bottom of ungreased 13 x 9-inch (33 x 23 cm) baking pan. Bake 15 minutes.
3. In large bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla; beat until smooth. Stir in 1 cup (250 mL) of the toffee bits. Pour mixture over hot crust. Bake 20 to 25 minutes or until set and edges just begin to brown.
4. Remove from oven. Let cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Let cool completely. Refrigerate several hours or until cold. Cover; store leftover bars in refrigerate.
Makes about 36 bars.