(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. |
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from Eagle Brand's kitchen
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