| 1/4 | cup milk |
| 2 | teaspoons vanilla |
| 2 | eggs |
| 3/4 | cup packed brown sugar |
| 1/4 | cup Original Bisquick® mix |
| 2 | packages (8 oz each) cream cheese, cut into 16 pieces, softened |
| 3 | bars (1.4 oz each) chocolate-covered English toffee candy, coarsely chopped |
| 1/2 | cup caramel topping |
| 1. | Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. |
| 2. | In blender, place milk, vanilla, eggs, brown sugar and Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate. |
| 3. | Sprinkle candy over top; swirl gently with table knife to evenly distribute candy. |
| 4. | Bake 30 to 35 minutes or until about 2 inches of edge of pie is set and center is still soft and wiggles slightly. Cool completely, about 1 hour. |
| 5. | Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator. |
| No change. |
|
| If you love nuts, sprinkle a few over the batter with the chopped candy. Or pass the nuts with a pitcher of caramel topping, and let guests top their own desserts. |
Nutrition Information:
460 ( 240); 27g ( 16g, 1g); 125mg; 360mg; 47g ( 0g, 41g); 7g 20%; 0%; 10%; 8% 3 ; 0 ; 1 ; 4 3