Ingredients
- ¼ cup milk
- 2 teaspoons vanilla
- 2 eggs
- ¾ cup brown sugar
- ¼ cup Bisquick mix
- 2 8 oz each cream cheese
- 3 1.4 oz English toffee candy bars
- ½ cup caramel ice cream topping
Directions
1. In blender, combine milk, vanilla, eggs, brown sugar and Bisquick. Cover and blend on high for 15 seconds. Add softened cream cheese and blend for 2 minutes. |
2. Pour into a glass pie dish that the bottom has been greased. Chop the candy bars and add to pie dish and mix in with a knife. Bake at 325° for 30-35 minutes. Edges should be brown but the center will wiggle slightly. Cool completely, about one hour. Refrigerate at least 4 hours. Store in refrigerator. When serving, top each piece with carmel topping. |