More sweet treats for Halloween week, then from 11/6 to 12/23, other classic favourites.

Toffee Cheesecake Squares

Ingredients:

2 1/4 cups graham wafer crumbs

1/3 cup melted butter (or margarine)

1/4 cup corn syrup

2 packages (250 g. each) regular (or light) softened cream cheese

3/4 cups packed brown sugar

1/3 cup cornstarch

2 eggs

1 cup milk

2 tsp. vanilla extract

3/4 cups divided toffee bits

Directions:

Preheat oven to 325 degrees F. Line a 13 by 9 inch metal baking pan with aluminum foil, leaving 2

inches overhang at each end. In a small bowl, combine crumbs, butter (or margarine) and corn syrup

until well blended; press into prepared pan. Bake for approx. 10 minutes, or until puffed, and set aside.

Meanwhile, in a large bowl using an electric mixer, beat cream cheese and brown sugar until smooth;

beat in cornstarch until well blended. Using a rubber spatula, fold in 1/2 cup of the toffee bits. Pour

evenly over baked crust, then bake for approx. 30 minutes, or until edges are puffy and center is 

slightly jiggly. Immediately sprinkle with remaining toffee bits. Let cool completely in pan on rack.

Cover and refrigerate for at least 2 hours, until chilled, or up to 2 days. Remove from pan using

foil overhang as handles. Cut into squares. Total prep time is 15 minutes, and baking time is 40

minutes. This fine, rich recipe makes 18 to 24 delicious squares for a nice snack or light dessert.

Baking Tip:

When baking, it's best to have all ingredients at room temperature for easier blending. These

squares freeze very well. Wrap cooled squares in plastic wrap, and then place in an airtight

container or freezer bag, then freezing time can be as long as 2 months. Let thaw in the fridge.

Tip for Kids:

Kids can prepare the crust and pat it into the pan, and help mix the filling and sprinkle the

toffee bits on top. Make sure there are extras, so enough bits remain for the cheesecake, if you've

chosen to not cut final mixture into squares, as a cake would be great for any special occasion.