Peanut Butter-Toffee Cheesecake Brownies

• Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick 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 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 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.

Nutrition Information:

• Calories 220
• (Calories from Fat 120),

• Total Fat 13g
• (Saturated Fat 5g,
• Trans Fat 0g),
• Cholesterol 25mg;
• Sodium 90mg;
• Total Carbohydrate 23g
• (Dietary Fiber 0g,
• Sugars 19g),
• Protein 3g;

• Vitamin A 2%;
• Vitamin C 0%;
• Calcium 4%;
• Iron 4%;

• 0 Starch;
• 0 Fruit;
• 1 1/2 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 1/2 High-Fat Meat;
• 2 Fat;

• 1 1/2;