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Toffee-Topped Cheesecake Bars

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 12  Minutes

Ingredients

  Amount Per Serving % DV *
Calories240
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium170 mg7% DV
Total Carbohydrates27 g9% DV
Dietary Fiber0.0 g0% DV
Sugars21 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  Amount Per Serving % DV *
Calories240
Calories from Fat130
Total Fat14 g22% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol50 mg17% DV
Sodium170 mg7% DV
Total Carbohydrates27 g9% DV
Dietary Fiber0.0 g0% DV
Sugars21 g
Protein3 g
Vitamin A8% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron4% DV
  • 1-1/3 cups all-purpose flour
  • 1 cup powdered sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1/4 teaspoon baking soda
  • 3/4 cup butter or margarine (1-1/2 sticks) , softened
  • 1 package cream cheese (8 oz.) , softened
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/3 cups HEATH BITS 'O BRICKLE Toffee Bits (8-oz. pkg.) , divided

Directions

  • 1. Heat oven to 350°F.
  • 2. Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9x2-inch baking pan. Bake 15 minutes.
  • 3. Beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup 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. Cool 15 minutes. Sprinkle remaining toffee bits evenly over top. Cool completely. Refrigerate several hours or until cold. Cover; store leftover bars in refrigerate. Makes about 24 bars.

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