Butterfinger Nutter Butter Cheesecake Bars
User Reviews
4.8
Butterfinger Nutter Butter Cheesecake Bars
Description
This dessert begins with a crust made by grinding whole Nutter Butter cookies into fine crumbs, which are mixed with melted butter and pressed into a 9x9 square pan lined with foil or parchment. The cream cheese filling is whipped with sugar until smooth, then blended with egg, vanilla, flour, and finely chopped Butterfinger bars, incorporating a peanut butter crunch throughout the cheesecake layer.
The filling is poured over the crust and baked at 325°F for about 18-22 minutes until set but still soft. After cooling to room temperature and chilling, a chocolate topping made from melted semi-sweet chocolate chips and butter is spread evenly on top. This topping is gently melted in short bursts to avoid overheating and stirred continuously to smoothness.
Chilling the bars thoroughly before cutting ensures clean slices. The combination of creamy cheesecake, peanut butter cookie crust, Butterfinger pieces, and chocolate accent makes these bars rich yet texturally interesting. The chocolate topping should be applied when the bars have cooled but not too long before cutting, to prevent cracking.
Ingredients
for the crust-
- 16 Nutter Butter cookie whole
- 1/4 cup butter melted
for the cheesecake filling-
- 8 oz cream cheese softened
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 tablespoon all-purpose flour
- 6 fun size Butterfinger chocolate bar
for the topping-
- 3/4 cup semi sweet chocolate chips
- 3 tablespoons butter
Instructions
- Preheat oven to 325 degrees. Line a 9x9 square dish with foil or parchment and set aside. {If you are lining your pan with foil, lightly grease with non stick cooking spray.} Grind nutter butter cookies in a food processor until the consistency of graham cracker crumbs. Pour in melted butter and pulse a few times to mix. Press into 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 butterfingers and fold into the cheesecake mixture. Pour over top 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- 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 overtop of the bars evenly and place back into the refrigerator 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.
Notes
- Refrigerate bars long enough after adding chocolate topping to prevent cracking when cutting.
- Microwave chocolate and butter gently in short bursts, stirring regularly to avoid overheating.
- Line baking dish with foil or parchment and lightly grease for easy removal of bars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36small squares
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86kcal | 4% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 49mg | 2% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 162IU | 3% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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