Peanut Butter Toffee Cheesecake Brownies-you have to try these!
1 box (19.5 oz) fudge brownie mix
½ c vegetable oil
¼ cup water
2 eggs
1 (8 oz) Package cream cheese
1 (14 oz) can sweetened condensed milk
½ c creamy peanut butter
1 bag (8 oz) Heath milk chocolate toffee bits
1 c milk chocolate chips
3 T. whipping cream
Heat oven to 350°. Lightly spray a 13x9 inch pan with cooking spray.
In a medium bowl, stir brownie mix, oil, water and eggs 50 strokes with a spoon. Spread batter in pan; set aside.
In a large bowl, beat cream cheese with electric mixer on medium speed til fluffy. Add consensed milk and peanut butter; beat until smooth. Stir in 1 cup of toffee bits. Spoon mixture over batter; spread evenly.
Bake 30-40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
In a small microwave safe bowl, microwave chocolate chips and cream uncovered 40-60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely for about 1 hour. Store covered in fridge.
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