Categories: Brownies, Dessert

Ingredients

• 1 (19.5 oz.) package chocolate fudge brownie mix
• 1/2 cup canola oil
• 1/4 cup water
• 2 eggs
• 8 oz. reduced fat or reg. cream cheese
• 1 (14 oz.) can fat-free or reg. sweetened condensed milk
• 1/2 cup reduced-fat or reg. creamy peanut butter
• 1 (8 oz.) pkg. milk chocolate toffee bits (such as Heath), divided
• 1 cup milk chocolate baking chips
• 3 T. whipped Cream

Directions

1. Heat oven to 350 degrees. Lightly coat a 9 by 13 pan with cooking spray. In a medium bowl, combine brownie mix, oil, water, and eggs and stir 50 strokes with a spoon. Spread batter in pan and set aside. In a large bowl with electric mixer on medium, beat cream cheese until fluffy. Add milk and peanut butter and beat until smooth. Spoon mixture over batter and spread evenly. Bake 30-40 minutes, or until cheesecake layer is set and edges are light golden brown. Cool on rack 30 minutes, then refrigerate 40 mintues.

2. In a small microwave bowl, microwave chocolate chips and cream, uncovered, on high 40-60 seconds or until melted. Stir until smooth. Spread over cheescake layer. Sprinkle with remaining toffee bits. Cool completely about 1 hour.

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