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Peanut Butter Toffee Cheesecake Brownies Recipe

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This recipe for Peanut Butter Toffee Cheesecake Brownies, by , is from The Olson 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!

Contributor:  
Contributor:  
Kathy (Olson) Hauer

Category:
Category:

Ingredients:  
Ingredients:  
1 Box Pillsbury Chocolate Fudge Brownie Mix
1/2 cup vegetable or canola oil
1/4 cup water
2 eggs
1 8oz. pkg cream cheese, softened
1 can (14oz) sweetened condensed milk
1/2 cup creamy peanut butter
1 bag (8 oz.) Heath Toffee Bits
1 cup milk chocolate chips (I use semi-sweet)
3 Tbsp milk

Directions:
Directions:
Heat oven to 350. Lightly spray 9x13 pan with PAM. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan and set aside. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add sweetened condensed milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; then spread evenly. Bake 35 to 40 minutes until cheesecake layer is set and edges are light golden brown. Cool on cooling rack for 30 minutes. Refrigerate 40 minutes. In small glass bowl, microwave chocolate chips and cream 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle remaining toffee bits on top. Cool completely. Store in refrigerator.

 

 

 

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