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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 box (19.5 oz.) chocolate fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
1/2 cup creamy peanut butter
1 (8 oz) bag milk chocolate toffee bits
1 cup milk chocolate chips
3 tbsp whipping cream
Preheat oven to 350. Lightly spray 13x9-inch pan with 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 before cutting into bars. Store covered in refrigerator.
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PEANUT BUTTER-TOFFEE CHEESECAKE BROWNIES
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
1 box (19.5 oz.) chocolate fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 (8 oz) pkg cream cheese, softened
1 can sweetened condensed milk
1/2 cup creamy peanut butter
1 (8 oz) bag milk chocolate toffee bits
1 cup milk chocolate chips
3 tbsp whipping cream
Preheat oven to 350. Lightly spray 13x9-inch pan with 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 before cutting into bars. Store covered in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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