Peanut Butter-Toffee Cheesecake Brownies

  • Servings: brownies
  • Serving Size: 36
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes

Ingredients

  • 1(19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 EGGLAND'S BEST eggs
  • 1 package (8 oz.) cream cheese
  • 1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
  • 1/2 cup Jif® Creamy Peanut Butter
  • 1 bag (8 oz.) Heath® milk chocolate toffee bits
  • 1 cup Hershey's® milk chocolate baking chips
  • 3 tablespoons whipping cream

Instructions

  • Heat oven to 350° F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  • In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
  • 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.
  • 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.
  • 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.
  • Bake-Off is a registered trademark of General Mills ©2010
  • Eggland's Best is a registered trademark of Eggland's Best, Inc.
  • Heath® and Heath® Bits ‘o Brickle® are registered trademarks of The Hershey Company, Hershey, PA, 17033
  • Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
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