"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

Peanut Butter-Toffee Cheesecake Brownies Recipe

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This recipe for Peanut Butter-Toffee Cheesecake Brownies, by , is from Secret Combinations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sandy Altorfer


1 box Pillsbury Chocolate Fudge Brownie Mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 pkg (8 oz) cream cheese, softened
1 can (14 oz) sweetened condensed milk
1/2 cup creamy peanut butter
1 bag (8 oz) Heath toffee bits
1 cup milk chocolate chips
3 Tbsp whipping cream

Heat oven to 350F. Lightly spray 13x9" 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 30-40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on rack 30 minutes. Refrigerate 40 minutes.
In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40-60 seconds, or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely. Store covered in refrigerator.




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