Chocolate Toffee Chip Frosting

This dip can also be used for a very thick frosting on cupcakes.

2 pkgs – 8 ounce cream cheese, room temperature

1 cup brown sugar, packed
1 cup confectioners’ sugar
2 teaspoons vanilla extract
2 pkgs – 8 ounce bag Heath Milk Chocolate Toffee Bits

    1. In a medium mixing bowl, beat cream cheese, brown sugar and vanilla until smooth and creamy.
    2. Stir in the confectioners’ sugar until well combined. If too thick, add a dash of milk.
    3. Fold in the Heath Milk Chocolate Toffee Bits.
    4. Add a dollop of frosting on each cupcake.
Note: You can refrigerate leftover frosting in an airtight container for up to 1 week.
Found this recipe when I was checking out some blogs. It's a keeper. Thank you Lady Behind the Curtain




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