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A rich dessert with a brownie based, topped with peanut butter, cream cheese, toffee bits and chocolate.
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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.
Course Desserts
Cuisine American
Keyword Peanut Butter Brownies, Cream Cheese Brownies, Brownies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 36
Calories 190kcal
Author pamelashank2015

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.
NOTES
  • Do not overbake the brownies or they will become dry.
  • For best results, I drop it the cream cheese mixture by small spoonfuls over the brownie mix to cover, and then lightly spread with end of an offset spatula.  Try not to swirl the mixture into the brownie batter. It is ok if that happens, but you will not get the look as in the picture above.