Butterfinger Nutter Butter Cheesecake Bars

Say that 10 times fast!  This morning's baking challenge came to me via my friend Theresa.  Well, it was more like "I bought the ingredients.  Look, I have a printed recipe for you".  She had seen a pinterest post from Lauren Latest and wanted them to sell at her coffer shop, Bean Juice. There were no complaints from me.  My final thoughts on this dessert is that it was fun to make and try, but I would not make them again.  These 3 desserts are rich on their own and when combined together I thought maybe it was too much of a good thing.  3's a crowd.  What would I do next time?  I think the Butterfinger is the weakest link.  Adios Butterfinger.   Instead I would make a Nutterbutter crust cheesecake bar and drizzle it with chocolate...which is exactly what I challenge you to make.  This type of bar would be crazy good at a family gathering.  I am just curious....what is your favorite candy bar?  I am snickers girl.  I get it from my mom!  



For the crust:

16 whole Nutterbutter bars (1 regular package)

1/3 cup melted butter

For the cheesecake:

8 ounces cream cheese, at room temp

3 tablespoons sugar

1/2 teaspoon vanilla

1 whole egg

Chocolate Frosting:

3/4 cup semi sweet chocolate chips

3 tablespoons butter


6 fun size Butterfinger bars, chopped 


Heat oven to 325^F.  Crush or food process the Nutterbutter cookies until it looks like lumpy sand.  Melt butter and add to the crumbles.  In a 9X9 pan (you could use a 9X13 pan for a thinner bar) firmly until the crumbs are tightly bound.  Bake for 7 minutes to set the crust.    

Meanwhile, let's move unto the cheesecake.  I am a big believer in making cheesecake in a food processor.  If you have a processor, simple add all of the cheesecake ingredients and punch down the blend button.  I have had the best luck making cheesecakes with food processors.  The way it mixes does not allow the air to incorporate.  Generally speaking, air and cheesecake do not mix.  If you are using a hand blender it is very important to have the cream cheese and the egg at room temperature.  Start hand blending the sugar, cream cheese, and vanilla.  Add the egg last. Beat as little as possible.   Spread cheesecake batter over the cooked crust.  Optional, crush those Butterfinger bars and sprinkle over the top of the cheesecake.  Bake for at least 20 minutes, or until the middle of the bars are set.  Cheesecake can be tricky thing to bake.  If you know the cheesecake is close but you do not trust your judgment turn off the oven and gently finish baking the bars with the remaining heat from the oven.  

Finish by slowly and gently melting the chocolate and the butter.  Whisk until smooth and spread over the cheesecake.

Give these beautiful Nutterbutter Butterfinger cheesecake bars time.  They need to rest and chill out!  Your bars will cut cleaner if they are totally chilled.  

What's next?  Payday Snickers Twix Fix Mix? Whatchamacallit-you-haul-it?  I think I am onto something.   As always, thanks for reading!