Butter-Crunch Cheesecake Bars

Butter-Crunch Cheesecake Bars
Servings: 16 Prep 20 mins Bake 350°F 40 mins


  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1/3 cup packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 cup shelled walnuts, chopped
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 6 small (1 ounce each) chocolate-covered crispy peanut butter-flavored candy bars (such as Butterfinger candy bars), chopped

Make It

1. Heat oven to 350 degrees F.


2. In large bowl, beat butter on medium-high speed until smooth and creamy, 1 minute. Add sugars; beat 3 minutes or until smooth and fluffy. On low speed, beat in flour. Beat in nuts just until incorporated.

3. Reserve 1 cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking pan.

4. Bake crust in 350 degrees F oven 10 minutes. Transfer pan to wire rack; let cool slightly.


5. In large bowl, beat together cream cheese and sugar on medium-high speed until smooth, about 3 minutes. Add vanilla and eggs; beat for 2 minutes. Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over top.

6. Bake in 350 degrees F oven for 30 minutes or until the cheesecake layer is set. Transfer pan to wire rack; let cool to room temperature. Cut into 16 bars. Serve, or cover and refrigerate.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 400, Fat, total (g): 26, chol. (mg): 81, sat. fat (g): 13, carb. (g): 36, fiber (g): 1, pro. (g): 7, sodium (mg): 116, Percent Daily Values are based on a 2,000 calorie diet.