Peanut Butter-Toffee Cheesecake Brownies

With just 15 minutes of prep time, you’ll be sliding a decadent dessert into the oven that is guaranteed to bring ooos and ahhhs.

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Servings 36

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Member Reviews ( 49 )

f0b18bef-197d-4955-8347-7970c58188de

Bake-Off® Contest 44, 2010

Pamela Shank

Parkersburg, West Virginia

ingredients 10
Prep Time 15 min
Total Time 2 hr 55 min

Ingredients

1: box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix

1/2: cup Crisco® Pure Vegetable Oil

1/4: cup water

2: LAND O LAKES® 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

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Directions

1 Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original 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. 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie

Calories: 220
Calories from Fat: 120),

% Daily Value

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

% Daily Value*:

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

Exchanges:

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;