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Peanut Butter-Toffee Cheesecake Brownies Recipe

Peanut Butter-Toffee Cheesecake Brownies

Prep Time: 15 Minutes

Recipe Rating

Ingredients

  • 1 box Pillsbury Chocolate Fudge Brownie Mix
  • 1/2 cup Crisco Pure Vegetable Oil
  • 1/4 cup water
  • 2 EGGLAND'S BEST eggs
  • 1 package cream cheese
  • 1 can Eagle Brand Sweetened Condensed Milk
  • 1/2 cup Jif Creamy Peanut Butter
  • 1 bag HEATH Milk Chocolate Toffee Bits
  • 1 cup HERSHEY'S Milk Chocolate Chips
  • 3 tablespoons whipping cream

Directions

  • 1. Heat oven to 350°F. Lightly spray 13x9x2-inch baking 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. 36 brownies.
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