Peanut Butter-Toffee Cheesecake Brownies

(139)
  52 reviews
  • 15 min prep time
  • 2 hr 55 min total time
  • 10 ingredients
  • 36 servings

Ingredients

1
box (18.4 oz) Pillsbury™ Family Size Chocolate Fudge Brownie Mix
2/3
cup Crisco® Pure Vegetable Oil
1/4
cup water
2
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) milk chocolate toffee bits
1
cup milk chocolate chips
3
tablespoons whipping cream

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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