What the heck -- my entry
I didn't put this part earlier, but Kate asked what the winner gets. Well, the winner gets ONE MILLION DOLLARS. You've got a couple more days to enter your own recipe. Just go to here for details and if you happen to win, remember who suggested you enter. A 10% commission will make me happy. Of course that would be 10% after taxes, please.
Brownie Turtle cheesecake
1 Fudge Brownie mix 19.5-oz
4 large white eggs
1/4 cup water
1/2 cup Pure Vegetable Oil
24 oz. Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup granulated sugar
2 tablespoon bottled lime juice
2 tablespoon bottled lemon juice
1 tablespoon pure vanilla
3/4 cup HEATH® BITS OF BRICKLE® Toffee Bits
3/4 cup Pecan Chips
1 Fudge Brownie mix 19.5-oz
4 large white eggs
1/4 cup water
1/2 cup Pure Vegetable Oil
24 oz. Cream Cheese
1 can Sweetened Condensed Milk
1/2 cup granulated sugar
2 tablespoon bottled lime juice
2 tablespoon bottled lemon juice
1 tablespoon pure vanilla
3/4 cup HEATH® BITS OF BRICKLE® Toffee Bits
3/4 cup Pecan Chips
Instructions:
Preheat oven to 300 degrees. Spray 12 large muffin tins with cooking spray. Make brownies as directed on package. Spoon approximately 1/3 cup prepared brownie mix into each muffin tin. Divide any remaining mix to ensure all cups are equal. Top each cup with 1/2 tsp. each of chocolate chips and toffee bits.
Preheat oven to 300 degrees. Spray 12 large muffin tins with cooking spray. Make brownies as directed on package. Spoon approximately 1/3 cup prepared brownie mix into each muffin tin. Divide any remaining mix to ensure all cups are equal. Top each cup with 1/2 tsp. each of chocolate chips and toffee bits.
Beat cream cheese and condensed milk in large mixer until smooth. Add sugar, lime juice, lemon juice and vanilla, Mix thoroughly. Add eggs, 1 at a time, mixing on low, just till combined.
Remove one cup of the batter into another bowl. Microwave 3/4 Cup of chocolate chips till smooth and easy to stir. Add the melted chocolate chips to the batter which was removed and mix well. Put 1/4 cup white batter on each brownie mixture. DO NOT STIR TOGETHER.
Top with 1/8 cup of the chocolate batter. Spread to the edge of the muffin tin. Layer on top of that 1/8 of the white batter. Divide any leftover batter equally.
Bake on the middle rack of the oven for approximately 30 minutes or until an inserted knife comes out with just a light smear on it. These will continue to cook once removed from the oven. Cool on a wire rack.
After 15 minutes, run an offset spatula around the edge of the muffin tins, loosening the cheesecakes. Continue to cool for 45 minutes. Remove from tins and let cool completely.
Once they are cooled, microwave the chocolate and caramel syrup for about 30 seconds. Drizzle in a back and forth motion over the tops of the cheesecakes. Mix the pecan chips and remaining chocolate chips and toffee bits together into a bowl. Sprinkle this mixture liberally over the toppings.
Refrigerate until ready to serve.
