1 C flour
¾ C icing sugar
1/3 C cocoa
1/8 tsp. baking soda
½ C cold butter
1 large pkge cream cheese
1 can condensed milk
2 eggs, lightly beaten
1 tsp vanilla
1 ¼ C Skor toffee bits, divided
Combine flour, icing sugar, cocoa and baking soda. Cut in butter until mixture resembles coarse crumbs. Press onto the bottom of an ungreased 13×9” pan. Bake at 350°F for 12-15 minutes or until set.
Beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in ¾ C toffee bits. Pour over crust. Bake 18-22 minutes longer or until center is almost set.
Cool on a wire rack 15 minutes. Then sprinkle with remaining toffee bits & cool completely. Cover and refrigerate 8 hours or overnight before serving.
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