Butter Crunch Cheesecake Bars Recipe

Butter Crunch Cheesecake Bars Recipe

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

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.

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.

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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