Toffee-Top Cheesecake Bars

If you love cheesecake brownies you will love these. Every since my hubby bought me my first standing mixer we sit down each week and pick out a tasty treat to bake. In our home when little goose finishes her lunch or dinner without being asked to she gets a small treat. Plus my husband loves having yummy homemade treats in the house instead of spending money on products that dry up, taste terrible and are horrible for your health. I know there are times I make things that could possibly put a person in a sugar induced coma, but at least I know what is going into the product. One of my fav's to make is a Vegan Pumpkin bread that is extremely delish!






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





Instructions
Heat oven to 350°F. In medium bowl, combine flour, confectioners' 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 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.