Bake-Off® Contest 44, 2010
Parkersburg, West Virginia

Peanut Butter-Toffee Cheesecake Brownies

With just 15 minutes of prep time, you’ll be sliding a decadent dessert into the oven that is guaranteed to bring ooos and ahhhs.

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  • prep time 15 min
  • total time 2 hr 55 min
  • ingredients 10
  • servings 36
 

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
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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
  • 3 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.
  • 4 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.
  • 5 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.
  • 1 Heat oven to 350°F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
  • 2 In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan; set aside.
  • 3 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.
  • 4 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.
  • 5 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Brownie
Calories
190
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
60mg
60%;
Total Carbohydrate
14g
14%
(Dietary Fiber
0g
0%
  Sugars
9g
9%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Jif is a trademark of The J.M. Smucker Company ®Crisco is a trademark of The J.M. Smucker Company Eagle Brand is a trademark of The J.M. Smucker Company, Elsie trademark used under license. Bake-Off is a registered trademark of General Mills ©2011
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