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Peanut ButterToffee Cheesecake Brownies

Contributed by: NAPSA

A Winning Recipe: A Decadent, Easy Dessert Bar

(NAPSI) - Baking a mouthwatering dessert bar doesn't have to be difficult. This dessert, using brownie mix as an easy base for a delicious treat, was one of 100 recipes that vied for the $1 million grand prize in the 44th Pillsbury Bake-Off® Contest.


    Peanut Butter-Toffee Cheesecake Brownies
  • 1 box (19.5 oz) Pillsbury® Chocolate Fudge Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 Eggland's Best 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) Heath® milk chocolate toffee bits
  • 1 cup Hershey's® milk chocolate baking chips
  • 3 tablespoons whipping cream


Heat oven to 350 F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

In medium bowl, stir brownie mix, oil, water and eggs 50 strokes. Spread 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. Spread evenly over batter.

Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool 30 minutes. Refrigerate 40 minutes.

In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely. Store covered in refrigerator.

See all 100 winning Bake-Off recipes at

Bake-Off is a registered trademark of General Mills; Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license; Eggland's Best is a registered trademark of Eggland's Best, Inc.; Hershey's, Heath and Heath Bits 'o Brickle are registered trademarks of The Hershey Company, Hershey, PA, 17033.

Serving Size: Makes 36 Brownies

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