Wednesday, December 07, 2011

Peanut Butter-Toffee Cheesecake Brownies

Peanut Butter-Toffee Cheesecake Brownies 
Originally uploaded by Pillsbury.com
Serve this recipe December 8th in honor of National Brownie Day. Serve in November for Peanut Butter Lovers Month. February for Chocolate lovers Month and the 3rd week in March for American Chocolate Week.

INGREDIENTS

  • 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 EGGLAND’S BEST 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

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.

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