Peanut Butter Toffee Cheesecake Brownies: National Peanut Butter Lovers Month

Photo: Pillsbury.com

November is National Peanut Butter Lovers Month. According to PeanutButterLovers.com, Americans will celebrate by eating more than 65 million pounds of peanut better during the Month of November.

Southern Peanut Growers, representing southeastern peanut farmers, started the celebration as Peanut Butter Lovers Day on November 4, 1990. November 4 marks the anniversary of the first patent for peanut butter, applied for by Dr. John Harvey Kellogg on November 4, 1895. It grew to a month-long celebration in 1995 when peanut butter celebrated its 100th birthday!

Recently I posted a recipe for Heath Bar Truffles using left over Halloween Candy. You can actually buy Heath Toffee bits, but if you have a bar or two around, you can always crush them and substitute. The following recipe is adapted from Pillsbury.com. These Brownies are very rich. I use natural peanut butter, but any smooth peanut butter will work. I've never tried chunky in this recipe, so if you do, let me know how it goes.  Peanut Butter Toffee Cheesecake Brownies are perfect for Peanut Butter Lovers Month.

Peanut Butter Toffee Cheesecake Brownies

INGREDIENTS
1 box (19.5 oz) Chocolate Fudge Brownie Mix
1/2 cup Vegetable Oil
1/4 cup water
2 eggs
1 package (8 oz) cream cheese, softened
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter
1 bag (8 oz) Heath milk chocolate toffee bits
1 cup dark chocolate (60-70% cacao), broken (original recipe calls for milk chocolate chips)
3 tablespoons whipping cream

DIRECTIONS
1. Heat oven to 350°F. Spray 13x9-inch pan with No-Stick Cooking Spray.
2. In medium bowl, stir brownie mix, oil, water and eggs with spoon until well blended. 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. Fold 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 (or top of double boiler), microwave chocolate and cream uncovered on High 40 to 60 seconds or until chocolate is melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely.

Photo: Pillsbury.com