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.