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Peanut Butter Toffee Cheesecake Brownies Recipe

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This recipe for Peanut Butter Toffee Cheesecake Brownies is from FULLERS FLY IN 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 box (19.5 oz.) Pilsbury Chocolate Fudge Brownie Mix
1/2 c. shortening, like Cristco
1/4 c. water
2 eggs
1 package (8oz.) cream cheese, softened
1 can (14 oz.) Sweetened condensed milk
1/2 c. creamy peanut butter
1 bag (8 oz.) Heath milk chocolate toffee bits
1 c. Hershey's milk chocolate baking chips
3 T. whipping cream.
Directions:
Directions:
Heat oven to 350º. Lightly spray 9 x 13 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 c. 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 microwave 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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