Saturday, February 2, 2008
Toffee-Top Cheesecake Bars
1 1/4 cups all-purpose flour
1 cup powdered 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 sweetened condensed milk
1 teaspoon vanilla extract
1 package toffee bits, divided
Heat oven to 350°F. In medium bowl, combine flour, powdered 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 sweetened condensed milk, 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 toffee bits evenly over top. Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.