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Butterfinger Nutter Butter Cheesecake Bars

5.00 Mitt(s) 8 Rating(s)8 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 58 votes, average: 5.00 out of 5

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Level: Easy

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Description

You’re going to need to change into your stretchy pants for this one!

Ingredients

  • FOR THE CRUST:
  • 16 whole Nutter Butter Cookies
  • ¼ cups Butter, Melted
  • FOR THE CHEESECAKE FILLING:
  • 8 ounces, weight Cream Cheese, Softened
  • ⅓ cups Granulated Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • ½ Tablespoons All-purpose Flour
  • 6 whole Fun-size Butterfinger Candy Bars
  • FOR THE TOPPING:
  • ¾ cups Semi-Sweet Chocolate Chips
  • 3 Tablespoons Butter

Preparation

Preheat oven to 325 degrees F. Line a 9×9 square dish with foil or parchment (make sure the ends of the foil hang over the sides of the dish – you’ll use this as a handle to lift the bars out of the pan later) and set aside. (If you are lining your pan with foil, lightly grease the foil with non stick cooking spray.)

Grind Nutter Butter cookies in a food processor until you have the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press the mixture 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 the Butterfingers and fold into the cheesecake mixture. Pour over top of the Nutter Butter crust and bake for 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, stirring every 20-30 seconds. If your chocolate is almost melted, don’t put it back into the microwave! Just keep stirring it – the residual heat will continue to melt the chocolate completely. (If your microwave doesn’t have this function, zap your chocolate at 50% power at 20 second intervals, stirring in between.)

Spread melted chocolate over the top of the bars and place back into the refrigerator for 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.

Recipes Notes: If you leave the bars in the refrigerator longer than 10 minutes after you’ve topped it with chocolate, cutting this into bars might be more difficult and the chocolate is more likely to crack.

2 Comments

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my3kids on 10.18.2011

These look awesome! We love butterfingers and I can’t wait to try them!

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mynameissnickerdoodle on 10.18.2011

These look absolutely heavenly!!!

8 Reviews

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Cynthia Hunt on 10.29.2012

These were great. Kids loved them. Did have to give them an extra 10 mins in the oven. Might as well go ahead and double the recipe…one batch won’t last long.

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Jennifer on 5.11.2012

These were sooo good! I just took them to a moms club dinner & everybody loved them. I definitely had to cook them longer then the recommended time though- probably an extra 10-15 minutes, so just be prepared for that.

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Allyson on 3.20.2012

O-M-G! These were so delicious! A total hit at my party. I think next time though I would not chop up the butterfinger quite so much so that I get bigger chunks in the cream cheese filling. Also, I cooked mine for almost 10-15 minutes longer than suggested. They are really good right after the chocolate topping has set or just as good for leftovers!

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urszula on 1.26.2012

I love it, I love it, I love it!!!!
Easy to make, delicious and not too sweet. I didn’t have any candy bars at home but still came out so tasty!
Thanks Lauren

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lulabelle67 on 11.21.2011

These are really good. I had to bake mine much longer than the 22 minutes stated for the cheesecake to set up, but they still turned out wonderful!

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