Butterfinger Nutter Butter Cheesecake Bars
Description
These cheesecake bars are delicious and sweet and so easy to make. They have a Nutter Butter crust with a Butterfinger candy cheesecake filling all topped with melted semi-sweet chocolate chips! Who could resist?
Ingredients
crust:
16 whole Nutter Butter cookies
1/4 c. melted butter
cheesecake filling:
8 oz. cream cheese, softened
1/3 c. sugar
1 t. vanilla extract
1 egg
1/2 T. all-purpose flour
6 fun-size Butterfinger chocolate bars
topping:
3/4 c. semi-sweet chocolate chips
3 T. butter
Directions
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Preheat oven to 325 degrees. Line a 9x9 dish with foil or parchment paper and set aside. You could also line the pan with foil, but then you should lightly grease the foil with non-stick cooking spray.
Crush the cookies in a Ziplock bag with a rolling pin, or grind Nutter Butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into the prepared dish and set aside.
In a large bowl, whip cream cheese and sugar together until smooth. Stir in egg, vanilla and flour. Finely chop Butterfingers and fold into the cheesecake mixture. Pour over the top of the Nutter Butter crust.
Bake 18-22 minutes or until cheesecake has set. Cool to room temperature, then refrigerate until completely chilled.
Pour chocolate chips and butter into a small bowl and microwave using the 'melt chocolate' function, or at 50 % power at 20 second intervals, stirring every 20 seconds. If your chocolate is almost melted, don't put it back into the microwave, but just keep stirring. The residual heat will continue to melt the chocolate completely.
Spread melted chocolate evenly over the top of the bars. Place it back into the refrigerator 5-10 minutes to harden the chocolate, but not longer or it will be hard to cut.
Remove from refrigerator and using the foil or parchment, remove the entire block of bars from the pan. Cut into bars and serve.