PEANUT BUTTER TOFFEE CHEESECAKE BROWNIES
A decadent dessert made from a boxed brownie mix. A filling of peanut butter, cream cheese, toffee bits, and sweetened condensed milk takes it to a new level. A Pillsbury Bake-Off Finalist recipe that I created.
Servings 36
Calories 190kcal
Ingredients
- 1 box 18.4 oz Pillsbury™ Family Size Chocolate Fudge Brownie Mix
- 2/3 cup Crisco® Pure Vegetable Oil
- 1/4 cup water
- 2 large 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 milk chocolate toffee bits
- 1 cup milk chocolate chips
- 3 tablespoons whipping cream may use half-and-half or milk
Instructions
- Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray, or line pan with large sheet of parchment paper.
- 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 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.
- 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.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.