Peanut Butter Toffee Cheesecake Brownies

Peanut Butter Toffee Cheesecake Brownies
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  1. 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
  2. 1/2 cup Crisco® Pure Vegetable Oil
  3. 1/4 cup water
  4. 2 LAND O LAKES® Eggs
  5. 1 package (8 oz) cream cheese, softened
  6. 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  7. 1/2 cup Jif® Creamy Peanut Butter
  8. 1 bag (8 oz) Heath® milk chocolate toffee bits
  9. 1 cup Hershey's® milk chocolate baking chips
  10. 3 tablespoons whipping cream
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  2. Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  3. 2
  4. In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
  5. 3
  6. 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.
  7. 4
  8. 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.
  9. 5
  10. 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.