• 2 ¼ cup GF “graham” wafer crumbs
• ⅓ cup melted margarine
• ¼ cup corn syrup
• 2 - 8 oz. packages of cream cheese, softened
• ¾ cup packed brown sugar
• ⅓ cup corn starch
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• ¾ cup toffee bits, divided (or use crushed Skor bars)
1. Preheat oven to 325 F. Line a 9x13” pan with foil, leaving a 2” overhang at each end.
2. In a bowl, combine crumbs, margarine and corn syrup until blended. Press into prepared pan. Bake for about 10 minutes or until puffed. Set aside.
3. In a large bowl, beat cream cheese and sugar until smooth, then beat in corn starch until blended. Beat in eggs one at a time.
4. Beat in milk and then vanilla until blended. Using a spatula, blend in ½ cup of the toffee bits.
5. Pour evenly over baked crust. Bake for about 30 minutes or until centre is slightly jiggly. Remove from oven and sprinkle with the remaining toffee bits. Let cool completely in pan on a rack.
6. If you wish, you can add some caramel drizzle for additional flavour. Refrigerate covered for two hours, or up to two days. Remove from pan using handles, or just cut into squares. Enjoy.
• ⅓ cup melted margarine
• ¼ cup corn syrup
• 2 - 8 oz. packages of cream cheese, softened
• ¾ cup packed brown sugar
• ⅓ cup corn starch
• 2 eggs
• 1 cup milk
• 2 tsp vanilla
• ¾ cup toffee bits, divided (or use crushed Skor bars)
1. Preheat oven to 325 F. Line a 9x13” pan with foil, leaving a 2” overhang at each end.
2. In a bowl, combine crumbs, margarine and corn syrup until blended. Press into prepared pan. Bake for about 10 minutes or until puffed. Set aside.
3. In a large bowl, beat cream cheese and sugar until smooth, then beat in corn starch until blended. Beat in eggs one at a time.
4. Beat in milk and then vanilla until blended. Using a spatula, blend in ½ cup of the toffee bits.
5. Pour evenly over baked crust. Bake for about 30 minutes or until centre is slightly jiggly. Remove from oven and sprinkle with the remaining toffee bits. Let cool completely in pan on a rack.
6. If you wish, you can add some caramel drizzle for additional flavour. Refrigerate covered for two hours, or up to two days. Remove from pan using handles, or just cut into squares. Enjoy.
