1 C flour
3/4 C icing sugar
1/3 C cocoa
1/8 tsp baking soda
1/2 C cold butter
1 package (8 ounces) cream cheese
1 can (14 ounces) condensed milk
2 eggs, lightly beaten
1 tsp vanilla
1-1/4 C Skor toffee bits, divided
Preheat oven to 350°F.
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 12-15 minutes or until set.
Beat cream cheese until fluffy. Add milk, eggs and vanilla; beat until smooth. Stir in 3/4 cup 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.