Peanut Butter-toffee Cheesecake Brownies

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 36
• 1 (19 1/2 ounce) box pillsbury chocolate fudge brownie mix
• 1/2 cup crisco vegetable oil
• 1/4 cup water
• 2 eggs
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup jif creamy peanut butter
• 1 (8 ounce) bag heath milk chocolate toffee pieces
• 1 cup hershey's milk chocolate chips
• 2 -3 tablespoons whipping cream

Recipe

• 1 heat oven to 350°f lightly spray 13x9-inch pan with 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. cool 15 minutes. 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.