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Instructions |
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Heat oven to 350 degrees. Lightly grease 13x9-inch
pan. In a medium bowl, stir brownie mix, oil, water,
and eggs 50 strokes with a spoon. Spread batter into
pan.
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In a large bowl, beat cream cheese with 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.
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Bake 30 to 40 minutes or until cheesecake layer is
set and edges are lightly golden brown. Cool for 30
minutes. Refrigerate for 40 minutes.
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Microwave chocolate and whipping cream for 40 to
60 seconds or until chips are 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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Originally Submitted
4/28/2023
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