Thursday, March 1, 2018

Peanut Butter Toffee Cheesecake Brownies: National Peanut Butter Lovers Day!

Today is National Peanut Butter Lovers Day. I love Peanut Butter and Chocolate, and with the addition of Toffee and Cream Cheese, you're going to love these Brownies!

You can buy Toffee bits, but you can always crush any Toffee and substitute. The following recipe is adapted from 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. You can also make your own brownies from scratch.

Peanut Butter Toffee Cheesecake Brownies

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 or other Toffee bits (or crush your own)
1 cup dark chocolate (60-70% cacao), chopped (original recipe calls for milk chocolate chips)
3 Tbsp whipping cream

Heat oven to 350°F. Spray 13x9-inch pan with No-Stick Cooking Spray.
In medium bowl, stir brownie mix, oil, water, and eggs with spoon until well blended. 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. Fold in 1 cup of 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 (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.


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