March 10, 2012

Peanut Butter Toffee Cheesecake Brownies

From Pillsbury

1 brownie mix for 13x9 inch pan and ingredients to make them
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
1 bag (8 oz) toffee bits
1 cup milk chocolate chips
3 TBS whipping cream or milk

1.  Heat oven to 350°F. Lightly spray 13x9-inch pan with Non-Stick Cooking Spray.

2.  In medium bowl, stir brownie mix and ingredients to make them together.  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.

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