Toffee Pecan Cream Cheese Brownies

Ingredients : (Makes approximately 4 dozen brownies)

• 4 oz. unsweetened baking chocolate
• 1 C. butter or margarine
• Cream Cheese Filling (below)
• 2 C. sugar
• 2 tea. vanilla extract or flavoring
• 4 eggs
• 1 1/2 C. flour
• 1/2 tea. salt
• 1/2 C. chopped pecans
• 1/2 C. English toffee bits (Skor, etc.)

Directions :

1. Heat oven to 350 degrees F. Grease bottom only of a 13 x 9 x 2-inch. pan with vegetable hortening.
2. Melt chocolate and butter in 2-qt. saucepan over low heat, stirring frequently, until smooth. Remove from heat.
3. Cool 5 min.
4. Meanwhile, make Cream Cheese Filling, set aside.
5. Beat chocolate mixture, sugar, vanilla extract or flavoring and eggs in lrg.
6. bowl with electric mixer on medium speed for 1 min., scraping bowl occasionally.
7. Beat in flour and salt on low speed for 30 seconds, scraping bowl occasionally.
8. Beat on medium speed for 1 min.
9. Spread half the batter (about 2 1/2 C.) in pan.
10. Spread filling over batter.
11. Carefully spread remaining batter over filling.
12. Gently swirl through batters with knife for marbled effect.
13. Sprinkle with pecans and toffee bits.
14. Bake for 45 to 50 min. or until a wooden pick inserted in center comes out almost clean.
15. Cool completely in pan on wire rack.
16. For brownies, cut into 8 rows x 6 rows. Store covered in refrigerator.

Cream Cheese Filling

Ingredients :

• 16 oz. cream cheese, softened
• 1/2 C. sugar
• 2 tea. vanilla extract or flavoring
• 1 egg
• 1/2 C. chopped pecans
• 1/2 C. English toffee bits (Skor, etc.)

Directions :

1. Beat all ingredients except pecans and toffee bits in med. bowl with
2. electric mixer on med. until smooth.
3. Stir in pecans and toffee bits.

Ingredients : (Makes approximately 4 dozen brownies)

• 4 oz. unsweetened baking chocolate
• 1 C. butter or margarine
• Cream Cheese Filling (below)
• 2 C. sugar
• 2 tea. vanilla extract or flavoring
• 4 eggs
• 1 1/2 C. flour
• 1/2 tea. salt
• 1/2 C. chopped pecans
• 1/2 C. English toffee bits (Skor, etc.)

Directions :

1. Heat oven to 350 degrees F. Grease bottom only of a 13 x 9 x 2-inch. pan with vegetable hortening.
2. Melt chocolate and butter in 2-qt. saucepan over low heat, stirring frequently, until smooth. Remove from heat.
3. Cool 5 min.
4. Meanwhile, make Cream Cheese Filling, set aside.
5. Beat chocolate mixture, sugar, vanilla extract or flavoring and eggs in lrg.
6. bowl with electric mixer on medium speed for 1 min., scraping bowl occasionally.
7. Beat in flour and salt on low speed for 30 seconds, scraping bowl occasionally.
8. Beat on medium speed for 1 min.
9. Spread half the batter (about 2 1/2 C.) in pan.
10. Spread filling over batter.
11. Carefully spread remaining batter over filling.
12. Gently swirl through batters with knife for marbled effect.
13. Sprinkle with pecans and toffee bits.
14. Bake for 45 to 50 min. or until a wooden pick inserted in center comes out almost clean.
15. Cool completely in pan on wire rack.
16. For brownies, cut into 8 rows x 6 rows. Store covered in refrigerator.

Cream Cheese Filling

Ingredients :

• 16 oz. cream cheese, softened
• 1/2 C. sugar
• 2 tea. vanilla extract or flavoring
• 1 egg
• 1/2 C. chopped pecans
• 1/2 C. English toffee bits (Skor, etc.)

Directions :

1. Beat all ingredients except pecans and toffee bits in med. bowl with
2. electric mixer on med. until smooth.
3. Stir in pecans and toffee bits.