Toffee Chip Cheesecake Bars

This is the other dessert I took to my parents' house for Thankgiving along with the Better-Than-Brad-Pitt Brownies. It was the first time that I made them. They are from Coleen's Recipes (where Coleen is no longer posting new recipes, but you can still search her archives for delicious recipes). She used dark chocolate cocoa for the crust so I did too. I sprinkled coconut on the top of some of them and I preferred those to the bars without. The crust was dry, but besides that it was pretty good. I'll try to work with the crust part to make it better next time. I like finding recipes for those toffee bits.

Toffee Chip Cheesecake Bars
1¼ c. flour
1 cup powdered sugar
½ c. unsweetened cocoa
¼ t. baking soda
¾ c. butter 1 (8-oz.) pkg. cream cheese, room temperature
1 (14-oz.) can sweetened condensed milk
2 eggs
1 t. vanilla extract
1½ c. English toffee bits (divided)

Preheat oven to 350º. Combine the flour, powdered sugar, cocoa and baking soda in a medium bowl; cut in butter until it is crumbly. Press firmly on the bottom of an un-greased 9" x 13" baking pan. Bake for 15 minutes.

Beat the cream cheese until it is fluffy then add the sweetened condensed milk, eggs and vanilla and beat until it is smooth. Stir in one cup of the English toffee bits. Pour this mixture over the hot crust. Bake for 25 minutes or until set and the very edges just start to turn golden. Cool 10 minutes and then sprinkle on the remaining one half cup of toffee bits. Cool completely, then refrigerate until the bars are cold. Store leftovers in the fridge.