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    Butter Finger Crunch Cheesecake Bars


    Source of Recipe


    Aunt Saunny

    Crust
    3/4 cup (1 1/2 sticks) butter, softened
    1/3 cup packed dark brown sugar
    1/3 cup granulated sugar
    2 cups all-purpose flour
    1 cup walnuts, chopped

    Filling
    16 ounces cream cheese, softened
    1/2 cup granulated sugar
    1 teaspoon vanilla extract
    2 large eggs
    6 small (1 ounce each) chocolate-covered crispy peanut
    butter-flavored candy bars (such as Butterfinger)chopped

    Preheat oven to 350 degrees F.
    Crust: In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour. Beat in nuts just until incorporated. Reserve 1 cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking pan. Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.

    Filling: In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla extract and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top. Bake for 30 minutes or until the cheesecake layer is set. Transfer pan to wire rack; let cool to room temperature. Cut into 16 bars. Serve, or cover and refrigerate.
 

 

 

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