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Toffee-Top Cheesecake Bars




Source of Recipe


eaglebrand.com


List of Ingredients




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


Recipe



Heat oven to 350°. Combine flour, powdered sugar, cocoa and baking soda in medium bowl, cut in butter until mixture is crumbly. Press into bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
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.