Ingredients:
*1 box (19.5 oz.) Chocolate Fudge Brownie Mix (I used a Betty Crocker Hershey Chocolate Supreme mix)
*1/2 cup Crisco Pure Vegetable Oil (I used some generic veg oil according to the brownie box directions)
*1/4 cup water (again, I used the amount specified on my boxed directions)
*2 Eggland's Best Eggs (I used the eggs that were in my fridge from my Shop'n'Save trip last week that I got for free when I bought my brownie mixes on sale and with a coupon)
*1 package (8 oz) cream cheese, softened
*1 can (14 oz) Eagle Brand Sweetened Condensed Milk
*1/2 cup Jif Creamy Peanut Butter
*1 bag (8oz) Heath milk chocolate toffee bits
*1 cup Hershey's Milk Chocolate baking chips (remember the 2 bunnies?)
*3 tablespoons whipping cream (I used some 1/2 and 1/2 from the fridge we already had)

Directions:
1. heat oven to 350*, lightly spray a 9x13 inch pan with Crisco Original No-Stick cooking spray (I used the Pam I had under the kitchen sink)
2. in a medium bowl stir brownie mix, eggs, oil and water (I followed the box directions) and beat 50 strokes with a spoon (I'm not sure how many times Em mixed it) spread in pan and set aside
3. in a large bowl beat cream cheese with electric mixer (my kitchen aid's workout for the day) until light and fluffy on medium speed, then add peanut butter and milk; beat until smooth, stir in one cup toffee bits, spoon mixture over brownie batter spreading evenly
4. bake 30 to 40 minutes or until cheesecake layer is set and edges are golden brown, cool on rack 30 minutes and refrigerate 40 minutes
5. in a small microwave bowl microwave chocolate chips and cream uncovered until melted, stir until smooth.  spread over cheesecake layer and sprinkle with remaining toffee bits, cool completely
6. store covered in fridge
~thanks winner pamela shank!