Baking Time
15 + 25 minutes |
Oven Temperature
350° F |
Pan Size
13" X 9" baking pan |
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, cold
1 - 8 ounce package cream cheese, softened
1 - 14 ounce can sweetened condensed milk (NOT evaporated milk)
2 eggs
1 teaspoon vanilla extract
1-1/2 cups (8 ounce pkg) toffee bits, divided
  Preheat oven to 350 degrees. In medium mixing bowl, combine flour, powdered sugar, cocoa and baking soda; cut in cold butter until mixture is crumbly. Press firmly on bottom of 13"X 9" baking pan--do not grease pan. Bake for 15 minutes.
In large mixing bowl, beat cream cheese until fluffy. Add sweetened condensed milk, eggs and vanilla; beat until smooth. Stir in 1 cup 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 1/2 cup toffee bits evenly over top. Cool completely. Refrigerate for several hours or until cold. Store leftovers covered in refrigerator.
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