Butter Crunch Cheesecake Bars Recipe
Crust
3/4 C. (1 1/2 sticks) butter, softened
1/3 C. packed dark brown sugar
1/3 C. granulated sugar
2 C. all-purpose flour
1 C. walnuts, chopped
Filling
16 oz. cream cheese, softened
1/2 C. granulated sugar
1 t. vanilla extract
2 large eggs
6 small (1 oz. each) chocolate-covered crispy peanut butter-flavored candy bars (such as Butterfinger), chopped
Preheat oven to 350° 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.
Serve, or cover and refrigerate.
Makes 16 bars.
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