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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Toffee -Top Cheesecake Bars Recipe

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This recipe for Toffee -Top Cheesecake Bars is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 cups all-purpose flour
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can EAGLE BRANDŽ Sweetened Condensed Milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1 (10-ounce) package English Toffee Bits, divided

Directions:
Directions:
Heat oven to 350°F. In medium bowl, combine flour, confectioners' sugar, cocoa and baking soda; cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
In large bowl, beat cream cheese until fluffy. Add EAGLE BRANDŽ, eggs and vanilla; beat until smooth. Stir in 1 cup English Toffee Bits. Pour mixture over hot crust.
Bake 25 minutes or until set and edges just begin to brown.
Remove from oven. Cool 15 minutes. Sprinkle remaining 3/4 cup English Toffee Bits evenly over top. Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.

Personal Notes:
Personal Notes:
You can't go wrong with Sweetened Condensed Milk!!!

 

 

 

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