Toffee Cheesecake Bars
- 1 cup all-purpose flour
- 3/4 cup powdered sugar
- 1/3 cup baking cocoa
- 1/8 teaspoon baking soda
- 1/2 cup cold butter
- 1 package (8 ounces) reduced-fat cream cheese
- 1 can (14 ounces) sweetened condensed milk
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/4 cups milk chocolate English toffee bits, divided
Preheat oven to 350 degrees. In a small bowl, combine flour, powdered sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of an ungreased 9x13-inch pan. 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.