Recipe: Peanut Butter Crunch Cheesecake Squares (using Butterfinger candy)

PEANUT BUTTER CRUNCH CHEESECAKE SQUARES

FOR THE BASE:
1/2 cup flour
1/4 cup pecans, finely chopped
3 tbsp light brown sugar
3 tbsp butter, melted
FOR THE FILLING:
1 (8 ounce) pkg cream cheese, softened
1/4 cup white granulated sugar
1 egg
1 tbsp lemon juice
3/4 tsp vanilla
12 fun-size Butterfingers, coarsely chopped (about 3/4 cup)
5 fun-size Butterfingers, finely chopped (for topping)

TO MAKE THE BASE:
Heat the oven to 350 degrees F. Line an (8x8-inch) baking pan with nonstick foil. Allow the foil to hang over the two sides.

In a medium-size bowl, whisk together the flour, pecans, and the light brown sugar. Stir in the melted butter. Mix until all the dry ingredients are moistened and a crumbly dough forms. Press into the bottom of the prepared baking pan.

Bake at 350 degrees F for 14 minutes or until lightly browned. Remove from the oven.

TO FILL AND BAKE:
In another medium-size bowl, beat the cream cheese and the white granulated sugar until smooth. Beat in the egg, lemon juice, and vanilla until combined. Stir in 3/4 cup coarsely chopped candy. Pour into the baked crust.

Bake at 350 degrees F for 25 minutes. Remove from the oven. Sprinkle with the finely chopped candy over the top. Cool completely.

Gently lift from the pan and pull back the foil. Cut into bars. Refrigerate until serving.

Makes 36 cookies
Source: Family Circle magazine