peanut butter crunch cheesecake squares
(2 ratings)
FOUND THIS ONE IN MY FAMILY CIRCLE MAG. AND IT'S YUMMY!!
(2 ratings)
yield
36 serving(s)
prep time
15 Min
cook time
25 Min
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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