Hey you! The person reading this blog.
You need to make these, now!
I don’t know about you but I am getting ready for the fall. Tailgating, comfort foods, sweaters, and boots. I know most of you are still enjoying the summer and taking your last-minute family vacations and that is great, but I am about tired of this exhausting humid heat that we are getting here in Cincinnati. I live downtown and if you have ever been to Cincinnati, then you know this city doesn’t have a reputation for being one of the cleanest cities in the country. In fact, it was given the nickname “The Nasty Nati”. Now, let me now scare you because it really is a nice city to visit. The downtown area has come a long way over the past 10 years. Anyway, Cincinnati has nothing to do with these bars. That is just me rambling again.
ANYWHO! I have a love hate relationship with toffee. I love toffee for the crunch, the flavor, and its versatility. Toffee goes with anything: peanut butter sandwiches, ice cream, cookies, and cheesecake making Toffee Cheesecake Bars. I hate toffee because it gets stuck in my fill-ins that I have in my teeth. In fact, I wouldn’t be surprised if the toffee was the reason I had to get 8 fill-ins in the first place. Nevertheless, it is still one of my most favorite things to add to dessert or eat alone. You will love these simple and delicious bars that you make for a carry-in for work or for a at home dinner party. You know what else they are good for? Tailgating! The season for tailgating is coming up and I can’t wait. I am definitely making these!
Toffee Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 20-24 1x
Ingredients
- 1 1/3 c. flour
- 1 c. powdered sugar
- 1/3 c. unsweetened cocoa powder
- 1/4 tsp. baking soda
- 1 1/2 stick unsalted butter, softened
- FILLING
- 8 oz. cream cheese, softened
- 1–14 oz. can sweetened condensed milk
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/3 c. Heath toffee bits, divided
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the flour, powdered sugar, cocoa, and baking soda. Whisk together. Add the butter and stir with a rubber spatula until the butter is well mixed and crumbly. Spray a 9.5X9.5 Square baking pan and press the crust mixture into the pan and bake for 15 minutes.
- Beat the cream cheese until smooth. Add the sweetened condensed milk, eggs, vanilla, and beat until the mixture is smooth, but do not over-beat the mixture. Stir in 3/4 c. of the toffee bits and pour the cream cheese mixture over the warm crust. Bake for 20-25 minutes or until set.
- Remove from oven. Cool for 15 minutes and sprinkle the remaining toffee bits evenly over the top of the cheesecake. Cool completely and place in the fridge over night or several hours. Cut into desired sized bars and serve!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
This was the best cheesecake I’ve ever had. My friends and family all asked for the recipe! I used skor and milk chocolate because we don’t have heath here and I added a 1/4 cup extra of butter because my crust wouldn’t come together.
That is awesome Megan. I’m glad you liked it.