Butter Crunch Cheesecake Bars recipe
Source: Family Circle - 3/4/03
Makes 16 bars
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
Heat 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. Enjoy.
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