Test Kitchen bonus: Peanut Butter-Toffee Cheesecake Brownies

With just 15 minutes of prep time, you’ll be sliding Peanut Butter-Toffee Cheesecake Brownies into the oven. It's a dessert that is guaranteed to bring ooos and ahhhs.

Peanut Butter-Toffee Cheesecake Brownies

Makes 48 brownies

1 (19.5-ounce) package chocolate fudge brownie mix

1/2 cup canola oil

1/4 cup water

2 eggs

8 ounces reduced-fat or regular cream cheese

1 (14-ounce) can fat-free or regular sweetened condensed milk

1/2 cup reduced-fat or regular creamy peanut butter

1 (8-ounce) package milk chocolate toffee bits, (such as Heath), divided

1 cup milk chocolate baking chips

3 tablespoons whipping cream

1. Heat oven to 350F. Lightly coat 9-by-13-inch pan with cooking spray.

2. Stir brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan.

3. Beat cream cheese with mixer on medium until fluffy. Add milk and peanut butter; beat until smooth. Stir in 1 cup of toffee bits. Spoon mixture over batter; spread evenly. Bake 30-40 minutes or until cheesecake layer is set and edges are light golden-brown. Cool on rack 30 minutes; refrigerate 40 minutes.

4. In small microwaveable bowl, microwave chocolate chips and cream uncovered on high 40-60 seconds or until melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely for about 1 hour.

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