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Ingredients
- 2-1/4 cups graham cracker crumbs
- 1/3 cup butter, melted
- 1/4 cup corn syrup
- 2 packages cream cheese, softened
- 3/4 cup packed brown sugar
- 1/3 cup cornstarch
- 2 eggs
- 1 cup milk
- 2 tsp vanilla
- 3/4 cup toffee bits, divided
Details
Servings 18
Preparation
Step 1
Preheat oven to 325°F.
Line a 13 x 9-inch metal baking pan with foil, leaving 2 inches overhang at each end.
In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan. Bake for about 10 min or until puffed. Set aside.
Meanwhile, in a large bowl, using an electric mixer, beat cream cheese and sugar until smooth; beat in cornstarch until blended. Beat in eggs, one at a time. Beat in Milk then vanilla until blended. Using a rubber spatula fold in 1/2 cup of the toffee bits.
Pour evenly over baked crust. Bake for about 30 min or until edges are puffed and centre is slightly jiggly. Immediately sprinkle with remaining toffee bits. Let cool completely in pan on rack. Cover and refrigerate for at least 2 hours, until chilled or up to 2 days. Remove from pan using foil overhang as handles. Cut into squares.
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