Fudgy Chocolate Chip-Toffee Bars

½ cup butter – melted
2 cups graham cracker crumbs (32 squares)
1 (8oz) bag of Heath toffee bits
1 roll (16.5oz) refrigerated chocolate chip cookies
1 bag (12oz) semi-sweet chocolate baking chips
1 can (14oz) sweetened condensed milk
1 table spoon butter
1 ½ teaspoons vanilla

Heat oven to 350*. Spay bottom of 9x13 with PAM.

In medium bowl, stir ½ cup melted butter, 1 ½ cup crackers crumbs and ¾ cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm.

Meanwhile, let cookie dough stand at room temperature for about 10 minutes to soften. In a 2 quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust.

In a medium bowl, break up cookie dough, mix in remaining ½ cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining ¾ cup toffee bits.

Bake 25-35 minutes until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer.

Chocolate-Peanut Butter Layered Cupcakes

1 ½ cups all purpose flour
1/3 cup baking cocoa
1 cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1/3 cup veggie oil
1 cup water
1 tablespoon white vinegar
1 teaspoon vanilla
1 egg
1 (8oz) brick of cream cheese – softened
¾ cup creamy peanut butter
1/3 cup sugar
1/3 cup powdered sugar
¼ cup Reese’s peanut butter chips
1/3 cup semi-sweet chocolate chips

Heat oven to 350*. Place paper cups in 18 muffin cups.

In a large bowl, mix flour, cocoa, brown sugar, baking soda, and alt. Add oil, water, vinegar and vanilla to flour mixture, stirring just until smooth. Do not over mix!

In another large bowl, beat egg, cream cheese, peanut butter and sugar together until smooth. Add powdered sugar; beat until creamy.

Spoon 1 level tablespoon chocolate batter into each cup; evenly spread 1 level tablespoon peanut butter filling on top. Repeat layers. Sprinkle with peanut butter and chocolate chips.

Bake 25-30 minutes or until toothpick inserted in center comes out clean (do not over bake). Cool in pan 15 minutes. Remove from pan to cooling rack; cool 15 minutes. Serve warm or cool.

Peanut Butter-Toffee Brownies

1 box Chocolate Fudge Brownie Mix
½ cup veggie oil
¼ cup water
2 eggs
8 oz softened cream cheese (I use fat free)
1 (14oz) can Sweetened Condensed Milk
½ cup creamy peanut butter
1 bag (8oz) Heath milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream


Heat oven to 350*. Spray a 9x13 pan with PAM.

In a medium bowl, stir brownie mix, oil, water and eggs. Spread batter into pan; set aside

In a large bowl, beat cream cheese with milk & peanut butter mix until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.

Bake 35 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack for 30 minutes, then refrigerate for 40 minutes.

In small microwavable bowl; microwave chocolate chips and cream uncovered on High for 1 minutes or until chips are melted; stir until smooth. Spread evenly over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour.