Peanut Butter Crunch- Cheesecake Squares
Makes 36 cookies / Prep 20 minutes / Bake at 350 for 39 minutes
Ingredients
- 1/2 cup all purpose flour
- 1/4 cup pecans, finely chopped
- 3 tablespoons light-brown sugar
- 3 tablespoons butter, melted
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon lemon juice
- 3/4 teaspoon vanilla extract
- 15 fun-size Butterfingers, coarsely chopped (about 3/4 cup)
- 5 fun-size Butterfingers, finely chopped
Preparation
Step 1
1) Heat oven to 350 Line an 8X8 - inch baking pan with nonstick foil, allowing foil to hang over 2 sides
2) In a medium size bowl, whish together the flour, pecans and light brown sugar, Stir in the butter and mix until all dry ingredients are moistened and a crumbly dough forms. Press into the bottom of the prepared baking pan. Bake at 350 for 14 minutes, until lightly browned. Remove from oven
3) In another medium -size bowl beat the cream cheese and sugar until smooth. Beat in egg, lemon juice and vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the baked crust. Bake at 350 for 25 minutes. Remove from oven and sprinkle the finely chopped candy over the top.
4) Cool completely. Gently lift from pan and pull back foil. Cut into 36 squares. Refrigerate until serving