Ingredients
1/4
cup milk
2
teaspoons vanilla
2
eggs
3/4
cup packed brown sugar
1/4
cup Original Bisquick™ mix
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
Preparation
Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray.
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.
Sprinkle candy over top; swirl gently with table knife to evenly distribute candy.
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.
Refrigerate at least 4 hours. Serve with caramel topping. Store in refrigerator.
