Prep Time: 20 minutes - Bake Time: 40 minutes - Cool Time: 15 minutes
1 1/4 cups all purpose flour
1 cup. powdered sugar
1/2 cup. unsweetened cocoa powder
1/4 tsp. baking soda
3/4 cup.(1 1/2 sticks) butter or margarine
1 (8oz) pkg. cream cheese, softened
1 (14oz) can. Eagle Brand Sweetened Condensed Milk
1 tsp. vanilla extract
1 1/2 cups(8oz. pkg) English toffee bits, divided.
1 cup. chopped nuts
Heat oven 350 F. Combine flour, powdered sugar, cocoa and baking soda in medium bowl; cut in butter until mixture is crumbly.
Press into bottom of greased 13 x 9 inch baking pan. Bake 15 minutes.
Beat cream cheese until fluffy. Add Eagle Brand, eggs and vanilla; beat until smooth. Stir in 1 cup English toffee bits. Pour mixture over hot crust. Bake 25 minutes or until set and edges just begin to brown.
Remove from heat. Cool 15 minutes. Sprinkle remaining 3/4 cup English toffee bits and nuts evenly over top.
Cool completely. Refrigerate several hours or until cold. Store leftovers covered in refrigerator.
Makes about 36 bars.