peanut butter crunch cheesecake squares
★★★★★
2
FOUND THIS ONE IN MY FAMILY CIRCLE MAG. AND IT'S YUMMY!!
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Ingredients For peanut butter crunch cheesecake squares
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1/2 cflour
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1/4 cpecans finely chopped
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3 Tbsplight brown sugar
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3 Tbspbutter, melted
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1 pkg8 oz. cream cheese
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1/4 csugar
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1egg
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1 Tbsplemon juice
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3/4 tspvanilla extract
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12fun size butterfingers, coarsly chopped about 3/4 cup
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5fun size butterfingers, finely chopped
How To Make peanut butter crunch cheesecake squares
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1HEAT OVEN TO 350*. LINE AN 8X8 INCH BAKING PAN WITH FOIL, COATED WITH NONSTICK SPRAY. ALLOW FOIL TO HANG OVER 2 SIDES.
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2IN 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.
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3BEAT 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.
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4AFTER 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...
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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