Monday, June 30, 2014

Butterfinger Cheesecake Bars

These Butterfinger Bars are so good, they are made with a cake mix, pudding, peanut butter crust, then the cheesecake is so good with the addition of a butterfinger bar than topped off with chocolate, and butterscotch chips and more Butterfinger bars... ..If you are a lover of cheesecake and butterfinger bars, this is a dessert you will love. Even the crust tastes like a butterfinger, so glad I found this recipe, I love cheesecake and bar recipes so this one is added to my collection!!!!

    For the Crust:
  • 1 Chocolate Cake Mix
  • 1 ( 3.4 ounce box) butterscotch instant pudding mix
  • 1 egg
  • 3 Tablespoons peanut butter
  • 3 Tablespoons canola oil
  • For the Cheesecake Filling:
  • 1 ( 8 ounce package)cream cheese, softened
  • 1/3 cup sugar
  • 2 Tablespoons sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 butterfinger bar, chopped
  • For the Topping:
  • 1/4 cup chocolate chips
  • 1/4 cup butterscotch chips
  • 1/2 Butterfinger candy bar, crushed
  1. Preheat oven to 350 degrees 
  2.  In a large bowl, combine cake mix, pudding mix, peanut butter, egg and oil and mix until crumbly. Reserve 1 cup for topping. Press remaining mixture into an un greased 9x13 inch baking pan ( you can line with parchment paper for easy cleanup). Bake 10 minutes, then cool completely on a wire rack.
  3. In a large mixing bowl, beat cream cheese, sour cream and sugar until smooth. Add the egg and vanilla, beat on low speed just until combined, do not over mix. Fold in the crushed butterfinger, spread over cooled crust. Sprinkle with reserved crumb mixture. Bake 15-20 minutes or until filling is set.
  4. Sprinle with butterscotch chips, chocolate chips and remaining crushed butterfinger. Return to oven and bake 1 minute longer. Cool on wire rack 1 hour. Refrigerate 2-3 hours , then cut into bars. 

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