Peanut Butter Toffee Cheesecake Brownies Pillsbury Recipes

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PEANUT BUTTER CHEESECAKE BROWNIES



Peanut Butter Cheesecake Brownies image

Dot brownies with decadent dollops and you get Peanut Butter Cheesecake Brownies. These Peanut Butter Cheesecake Brownies look like swirls of sweetness.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 36 servings

Number Of Ingredients 7

1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate, broken into small pieces
3/4 cup butter
2-1/2 cups sugar, divided
5 eggs, divided
1 cup flour
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
  • Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
  • Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

Nutrition Facts : Calories 170, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.7215 g, Sugar 0 g, Protein 3 g

PEANUT BUTTER TOFFEE COOKIES



Peanut Butter Toffee Cookies image

These sweet and salty cookies will be gobbled up in minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24

Number Of Ingredients 8

3/4 cup all-purpose flour (spooned and leveled), plus more for fingertips
1/4 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, room temperature
1/2 cup sugar
1/2 cup smooth peanut butter
1 large egg
2 chocolate-covered toffee candy bars (1.4 ounces each), chopped

Steps:

  • Preheat oven to 350. In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, with an electric mixer on high speed, beat butter and sugar until light and fluffy. Add peanut butter and egg; beat until smooth. With mixer on low, gradually add flour mixture. Stir in toffee.
  • Using 1 level tablespoon batter per cookie, drop onto baking sheets, about 1 inch apart; flatten slightly with floured fingertips. Bake until edges are golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.

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