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
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Steps
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.
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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.
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