Peanut Butter-Toffee Cheesecake Brownies

By Rhea

Ingredients

• 1 (19 1/2 ounce) box pillsbury chocolate fudge brownie mix
• 1/2 cup crisco vegetable oil
• 1/4 cup water
• 2 eggs
• 1 (8 ounce) package cream cheese , softened
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup jif creamy peanut butter
• 1 (8 ounce) bag heath milk chocolate toffee pieces
• 1 cup hershey's milk chocolate chips
• 2 -3 tablespoons whipping cream

Details

Servings 36
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

1
Heat oven to 350°F Lightly spray 13x9-inch pan with No-Stick Cooking Spray.
2
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
3
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.
4
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.
5
In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Cool 15 minutes. 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.