peanut butter crunch cheesecake squares

Name: PEANUT BUTTER CRUNCH CHEESECAKE SQUARES
Prep time: 15 min
Cook time: 25 min
Yield: 36
Ingredients: 1/2 cup(s) flour; 1/4 cup(s) pecans finely chopped; 3 tablespoon(s) light brown sugar; 3 tablespoon(s) butter, melted; 1 package(s) 8 oz. cream cheese; 1/4 cup(s) sugar; 1 - egg; 1 tablespoon(s) lemon juice; 3/4 teaspoon(s) vanilla extract; 12 - fun size butterfingers, coarsly chopped about 3/4 cup; 5 - fun size butterfingers, finely chopped

(2 RATINGS)

208 Pinches 1 Photo

TAMMY WADE

Lee's summit, MO

Updated on Apr 8, 2011

FOUND THIS ONE IN MY FAMILY CIRCLE MAG. AND IT'S YUMMY!!

Rate

prep time 15 Min

cook time 25 Min

method ---

yield 36 serving(s)

Ingredients

1/2 cup flour
1/4 cup pecans finely chopped
3 tablespoons light brown sugar
3 tablespoons butter, melted
1 package 8 oz. cream cheese
1/4 cup sugar
1 - egg
1 tablespoon lemon juice
3/4 teaspoon vanilla extract
12 - fun size butterfingers, coarsly chopped about 3/4 cup
5 - fun size butterfingers, finely chopped

How To Make peanut butter crunch cheesecake squares

Step 1

HEAT OVEN TO 350*. LINE AN 8X8 INCH BAKING PAN WITH FOIL, COATED WITH NONSTICK SPRAY. ALLOW FOIL TO HANG OVER 2 SIDES.

Step 2

IN A MEDIUM SIZE BOWL, WHISK TOGETHER FLOUR, PECANS AND BROWN SUGAR. STIR IN BUTTER, AND MIX UNTIL CRUMBLY. PAT INTO BAKING PAN AND BAKE FOR 14 MIN. REMOVE.
Step 3

BEAT CREAM CHEESE,SUGAR,VANILLA,EGG, LEMON JUICE UNTIL SMOOTH. STIR IN CHOPPED 3/4 CUP CANDIES. POUR INTO BAKED CRUST PAN. BAKE FOR 25 MINUTES.
Step 4

AFTER REMOVING FROM OVEN, IMMEDIATELY SPRINKLE REMAINING FINELY CHOPPED BUTTERFINGERS ON TOP. LET COOL.. LIFT FOIL OUT OF PAN, AND CUT INTO 36 SQUARES, AND STORE IN REFRIGERATOR ( THEY ARE BETTER THE NEXT DAY) ENJOY...
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