Monday, May 28, 2012

Butterfinger Cheesecake Bars with a Nutter Butter Crust

 My youngest sister graduated from High School last week so me and my girls headed up to my parents for her graduation party.  We got to help bake 500 cookies and bars for her "One Smart Cookie" party.

So in the next few weeks you will be seeing lots of new cookies and bars that we tried and absolutely loved.  This one was one of my favorites.  Seriously, how could you go wrong with nutter butters, cream cheese, and butterfingers.

I have taken to keeping a stash of butterfingers in my house because you just never know when you will want to make something with them.  Everything seems to taste better with them and since they are a candy bar I "heart", why not always keep some in your house.

Of course you better keep more than you need for a recipe in case "one" of your children happen to get into your stash.  Not that ever happens at our house.  

Butterfinger Cheesecake Bars with a Nutter Butter Crust

(click here for printable version)

16 whole nutter butter cookies
1/4 cup melted butter

Cheesecake filling:
8 oz. cream cheese, softened
1/3 cup sugar
1 tsp vanilla extract
1 egg
1/2 tbsp all purpose flour
6 fun size Butterfinger chocolate bars, finely chopped

3/4 cup semi sweet chocolate chips

1.  Preheat oven to 325°F. Line a 9×9 square dish with foil or parchment and set aside (If you are lining your pan with foil, lightly grease with non stick cooking spray).

2.  Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs, fine and uniform. Pour in melted butter and pulse a few times to mix. Press into 9x9 pan and set aside.

3.  In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Fold butterfingers into the cheesecake mixture. Pour over top of nutter butter crust and bake for 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.

4.  Before serving, pour chocolate chips into a small bowl and microwave stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring, the residual heat will continue to melt the chocolate completely. Spread melted chocolate overtop of the bars evenly and place back into the refrigerator 5-10 minutes to harden the chocolate. Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.  Enjoy!

Source: Lauren's Latest
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