Monday, August 27, 2012

Toffee Cheesecake Bars

Good manners dictate that I should bring a treat on my first day of work.   

I thought I had bag of Heath toffee bits in the cabinet, which was the whole reason I picked this recipe.   I had cinnamon chips.   I had cherry chips.   But not toffee bits.    And as I learned from previous experience, not every grocery store carries them. I already determined that my Sunday afternoon was to be spent under the laziness cloud...not store hopping.     Fortunately, I had some mini Heath bars.  Pretty sure these were from the last time I couldn't find toffee bits.    I chopped them up and used chocolate chips to make up the difference so I still had 1 1/2 cups of chocolately toffee goodness. 

What You Need

1 1/4 cups flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
3/4 cups butter/margarine
1 8oz package cream cheese (I used the reduced fat)
1 14oz can sweetened condensed milk (I used the fat free)
2 eggs
1 teaspoon vanilla extract
1 1/2 cups toffee bits (or in my case, 12 mini heath bars chopped up along with chocolate chips)

What You Do

Preheat your oven to 350.   Line a 13x9 pan with foil for mess free cleanup.  No cooking spray / butter needed.

In a medium bowl combine flour, sugar, cocoa, baking soda and cut in butter/margarine until crumbly.   Press in bottom of your 13x9 pan.   Bake 15 minutes.

Beat cream cheese until fluffy and sweetened condensed milk, eggs and vanilla.   Stir in 1 cup of your toffee/chocolate chip mix.   Pour mixture over hot crust and bake 25 minutes until set and edges just begin to brown.

Remove from oven.   Cool 8-10 minutes then sprinkle remaining 1/2 cup of toffee/chocolate bits over the top.  Cool completely in the fridge.    Pull foil out of pan and slice as you see fit.   Store in the fridge.   

Hope my new co-workers enjoy these treats!

Adapted from:  Eagle Brand Classic Recipes

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