#2442 - Toffee Cheesecake Bars

(by Shirley McNevich)

1 1/4 cups flour
1 cup Domino's powdered sugar
1/2 cup Hershey's cocoa
1/4 tsp. baking soda
1 1/2 sticks butter (softened)
1 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated)
2 eggs
1 tsp. vanilla
1 - 10oz. bag Heath English toffee bits

In a bowl add flour, powdered sugar, cocoa and baking soda--stir. Add the softened butter--mix with a pastry blender until it makes crumbs. Grease a 9 x 13 cake pan. Press the crumb mixture evenly into the greased cake pan. Bake at 350 degrees for 15 minutes. In a mixer add cream cheese--beat. Add eggs and vanilla--beat. Add Eagle milk--beat until smooth. Remove bowl from mixer--add 1 cup of the toffee bits--stir. Pour the cream cheese mixture over the hot crust when you take the crust out of the oven. Bake at 350 degrees for 25 minutes or until almost set and edges start to brown. Cool for 20 minutes. Sprinkle the rest of the toffee bits evenly over the top. Cool completely. Refrigerate until cold. Cut into squares or bars.