Peanut Butter-Toffee Cheesecake Brownies
(from saymyname’s recipe box)
Makes 48 brownies
Source: Pillsbury Bakeoff
Prep time: 15 minutes
Cook time: 40 minutes
Ingredients
- 1 (19.5 oz.) package chocolate fudge brownie mix
- 1/2 cup canola oil
- 1/4 cup water
- 2 eggs
- 8 oz. reduced fat or reg. cream cheese
- 1 (14 oz.) can fat-free or reg. sweetened condensed milk
- 1/2 cup reduced-fat or reg. creamy peanut butter
- 1 (8 oz.) pkg. milk chocolate toffee bits (such as Heath), divided
- 1 cup milk chocolate baking chips
- 3 T. whipped Cream
Directions
-
Heat oven to 350 degrees. Lightly coat a 9 by 13 pan with cooking spray. In a medium bowl, combine brownie mix, oil, water, and eggs and stir 50 strokes with a spoon. Spread batter in pan and set aside. In a large bowl with electric mixer on medium, beat cream cheese until fluffy. Add milk and peanut butter and beat until smooth. Spoon mixture over batter and spread evenly. Bake 30-40 minutes, or until cheesecake layer is set and edges are light golden brown. Cool on rack 30 minutes, then refrigerate 40 mintues.
-
In a small microwave bowl, microwave chocolate chips and cream, uncovered, on high 40-60 seconds or until melted. Stir until smooth. Spread over cheescake layer. Sprinkle with remaining toffee bits. Cool completely about 1 hour.