Friday, July 18, 2008

toffee-top cheesecake bars

(photo courtesy of Eagle Brand)

 1 1/4 cups all-purpose flour
 1 cup confectioners' sugar
 1/2 cup unsweetened cocoa
 1/4 teaspoon baking soda
 3/4 cup (1 1/2 sticks) butter or margarine, softened
 1 (8-ounce) package cream cheese, softened
 1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
 2 eggs
 1 teaspoon vanilla extract
 1 (10-ounce) package English Toffee Bits, divided


*Heat oven to 350°F. In medium bowl, combine flour, confectioners' sugar, cocoa and baking soda; cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
*In large bowl, beat cream cheese until fluffy. Add EAGLE BRAND®, eggs and vanilla; beat until smooth. Stir in 1 cup English Toffee Bits. Pour mixture over hot crust.
*Bake 25 minutes or until set and edges just begin to brown.
*Remove from oven. Cool 15 minutes. Sprinkle remaining 3/4 cup English Toffee Bits evenly over top. Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.


from Eagle Brand's kitchen


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