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)
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