Ingredients
1 cup all-purpose flour3/4 cup confectioners’ sugar1/3 cup baking cocoa1/8 teaspoon baking soda1/2 cup cold butter1 package (8 ounces) reduced-fat cream cheese1 can (14 ounces) sweetened condensed milk2 large eggs, lightly beaten1 teaspoon vanilla extract1-1/4 cups milk chocolate English toffee bits, divided
Preparation
Preheat oven to 350°. In a small bowl, combine flour, confectioners’ sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13x9-in. baking dish. Bake 12-15 minutes or until set.
In a large bowl, beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set.
Cool on a wire rack 15 minutes. Sprinkle with remaining toffee bits; cool completely. Cover and refrigerate 8 hours or overnight.
