@ Peanutbutter, toffee and brownies create this winning recipe. (NAPSA)—Baking a mouthwatering dessert bar doesn’t have to be difficult. This dessert, using brownie mix as an easy base for a delicious treat, was one of 100 recipes that vied for the $1 million grand prize in the 44th Pillsbury Bake-Off Contest. Peanut Butter-Toffee Cheesecake Brownies 1 box (19.5 oz) Pillsbury Chocolate Fudge Brownie Mix % cup Crisco Pure Vegetable Oil %4 cup water 2 Eggland’s Best eggs 1 package (8 oz) cream cheese, softened 1 can (14 oz) Eagle Brand Sweetened Condensed Milk % 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 Heat oven to 350F. Lightly spray 13x9-inch pan with Crisco Original No-Stick Cooking Spray. In medium bow], stir brownie mix, oil, water and eggs 50 strokes. Spread 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. Spread evenly over batter. Bake 30 to 40 minutes or until cheesecakelayeris set and edges are light golden brown. Cool 30 minutes. Refrigerate 40 minutes. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 secondsor until melted; stir until smooth. Spread over cheesecakelayer. Sprinkle with remaining toffee bits. Cool completely. Store covered in refrigerator. Makes 36 brownies. See all 100 winning Bake-Off recipes at www.pillsbury.com. Bake-Off is a registered trademark of General Mills; Jif, Crisco and Eagle Brand are trademarks of The J.M. Smucker Company, Elsie trademark used under license; Eggland’s Best is a registered trademark ofEggland’s Best, Inc.; Hershey's, Heath and Heath Bits ’o Brickle are registered trademarks of The Hershey Company, Hershey, PA, 17033.
