Peanut Butter-Toffee Cheesecake Brownies

Holiday entertaining doesn’t have to be overwhelming. After all, the holidays are about sharing time with family and friends, not working yourself senseless! Why not try an easy to set up (and clean up!) coffee and dessert bar party?

Set up the refreshments on your kitchen island, dining room table or any spot that’s easy for your friends to gather around. The coffee bar will need cups, spoons and napkins. Your guests will love to serve themselves from carafes filled with coffee (don’t forget decaf!) teas and cocoas with fun stir- ins like flavored creamers and syrups, mini marshmallows, cinnamon sticks and bowls of whipped cream.

Coffee and dessert parties are a great gathering for Mom’s because they’re just as fun mid-morning after the kids are in school as they are in the evening after the family has been fed.

Part of the fun of a coffee and dessert bar is being able to try lots of treats. Make sure to ask friends to bring their favorite sweet to make the selection even more decadent. Jif has tons of great dessert recipes. Portion desserts like these Peanut Butter Toffee Brownies into bite-size pieces that let your guests indulge with a little less guilt!

Directions

Heat oven to 350° F. Lightly spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.
In medium bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon. 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. Stir in 1 cup of the 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, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

What's Needed:

1 (19.5 oz.) box Pillsbury® Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
2 EGGLAND'S BEST eggs
1 package (8 oz.) cream cheese, softened
1 can (14 oz.) Eagle Brand® Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
1 bag (8 oz.) Heath® milk chocolate toffee bits
1 cup Hershey's® milk chocolate baking chips
3 tablespoons whipping cream

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Recipe brought
to you by Amy Tobin

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