Peanut Butter-Toffee Cheesecake Brownies

These brownies are super easy to make. They are definitely a nonhealthy, very rich treat. I did steps 1-4 the night before and then step 5 the next morning and served them that evening.

From http://www.pillsbury.com/recipes/showrecipe.aspx?rid=47227:

Prep Time: 15 Min
Total Time: 2 Hr 55 Min
Makes: 36 brownies

1 box box (19.5 oz) Pillsbury Chocolate Fudge brownie mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water (I use milk)
2 eggs
1 package (8 oz) cream cheese, softened (I used 1/3 less fat)
1 can (14 oz) Sweetened Condensed Milk
1/2 cup Jif® Creamy Peanut Butter
1 bag (8 oz) Heath® milk chocolate toffee bits
1 cup milk chocolate baking chips
3 tablespoons whipping cream (some of the reviews said they just used milk and it worked fine)

Directions:

1. Heat oven to 350°F. Lightly spray 13x9-inch pan with no-stick cooking spray.


2. In medium bowl, stir brownie mix, oil, water (or milk) and eggs 50 strokes with spoon. Spread batter in pan; set aside.


3. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Add condensed milk and peanut butter; beat until smooth. Stir in 1 cup of the toffee bits. Spoon mixture over batter; spread evenly.


4. Bake 30 to 40 minutes or until cheesecake layer is set and edges are light golden brown. Cool on cooling rack 30 minutes. Refrigerate 40 minutes.


5. In small microwavable bowl, microwave chocolate chips and cream uncovered on High 40 to 60 seconds or until chips are melted; stir until smooth. Spread over cheesecake layer. Sprinkle with remaining toffee bits. Cool completely, about 1 hour. For brownies, cut into 6 rows by 6 rows. Store covered in refrigerator.

Nutritional Information
1 Brownie: Calories 220 (Calories from Fat 120); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 90mg; Total Carbohydrate 23g (Dietary Fiber 0g, Sugars 19g); Protein 3g Percent Daily Value: Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 1/2 Other Carbohydrate; 0 Vegetable; 1/2 High-Fat Meat; 2 Fat Carbohydrate Choices: 1 1/2