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Monday, June 13, 2011

Peanut Butter Toffee Cheesecake Brownies

  • 1  box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
  • 1/2  cup Crisco® Pure Vegetable Oil
  • 1/4  cup water
  • 2  EGGLAND’S BEST eggs
  • 1  package (8 oz) cream cheese, softened
  • 1  can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 1/2  cup Jif® Creamy Peanut Butter
  • 1  bag (8 oz) Heath® milk chocolate toffee bits
  • 1  cup Hershey's® milk chocolate baking chips
  • 3  tablespoons whipping cream


  1. 1Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  2. 2In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
  3. 3In 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. 4Bake 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. 5In small microwavable 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.
 recipe source: Tablespoon

MyMeatlessMondays Making The WOrld Cuter


  1. Oh my goodness.. These look sooo good!
    Thanks for following Life With Two Boys!!

  2. YUM, YUM, YUM!! Oh, that looks sooooo good!!! Too bad our computers don't allow us to smell...and taste!! ;-)


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