Total Calories: 907
Yield: 3 dozen bars
Mix confectioners’ sugar, flour, cocoa, and baking soda; cut in butter till crumbly. Press into bottom of ungreased 9x13-inch baking pan. Bake at 350° for 15 minutes.
Meanwhile beat cream cheese in a large bowl until fluffy. Beat in condensed milk, eggs, and almond extract till smooth. Add 1 cup toffee bits. Pour over hot crust. Bake 25 minutes till edges slightly brown. Cool 10 minutes. Sprinkle remaining 3/4 cup toffee bits evenly over top. Cool. Refrigerate covered.
Editor's Extra: Pretty to leave 1/2 of the cheesecake batter white; add 1/4 cup cocoa to remaining, and layer chocolate layer over white.
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