You may also like
Categories:
boxpillsbury chocolate vegetable oil water eggs cream cheese condensed milk peanut butter bagheath milk chocolate chips whipping cream
Viewed: 80 - Published at: 6 years agoIngredients
- 1 (19 1/2 ounce) boxpillsbury chocolate fudge brownie mix
- 12 cup crisco vegetable oil
- 14 cup water
- 2 eggs
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 12 cup jif creamy peanut butter
- 1 (8 ounce) bagheath milk chocolate toffee pieces
- 1 cup hershey's milk chocolate chips
- 2 -3 tablespoons whipping cream
Method
- Heat oven to 350F Lightly spray 13x9-inch pan with No-Stick Cooking Spray.
- 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.
- Cool 15 minutes.
- 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.
