Cooking With Mary 10/5/16
(From Autumn in a Jiffy – A Gooseberry Patch Cookbook
8 ounces softened cream cheese
1/4 cup or half stick butter, softened
3 Tbsp powdered sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
8 ounces toffee bits, divided
Combine cream cheese and butter in a large bowl. Beat with electric mixer on low speed until blended. Add sugars and vanilla. Mix well. Set aside 14 cup toffee bits and add remaining toffee bits to the cream cheese mixture. Stir until well blended. Cover and refrigerate overnight or several hours. Sprinkle remaining toffee bits over top of dip. Served with fruit and graham crackers for dipping. Serves 8 to 10.