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Peanut Butter-Toffee Cheesecake Brownies

Try this Peanut Butter-Toffee Cheesecake Brownies recipe, or contribute your own. "Spring" and "Summer" are two of the tags cooks chose for Peanut Butter-Toffee Cheesecake Brownies.

Yield: 36 Servings Ready in 2 hours, 30 minutes

Cuisine: AmericanMain Ingredient: Cream Cheese

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Ingredients

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Original recipe makes 36 Servings

1 box (19.5 oz)Pillsbury Classic Traditional Fudge Brownie

1/2 cupVegetable oil

1/4 cupWater

2 largeEgg

8 ouncesCream cheese; softened

1 can (14 oz)Sweetened Condensed Milk

1/2 cupPeanut butter

1 bag (8 oz)Heath milk chocolate toffee bits

1 cupMilk chocolate chips

3 tablespoonWhipping cream

Peanut Butter-Toffee Cheesecake Brownies Preparation

Heat oven to 350?. Lightly spray 13X9" pan with 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 30-40 min. or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 min. Refrigerate 40 min.

In small microwavable bowl, microwave chocolate chips and cream uncovered on high 40-60 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.