Wednesday, February 20, 2013

Superbowl Butterfinger Bars

This year I decided to go all-out for +Joel and +Christine's Superbowl party and tried out this new recipe. These bars are absolutely delicious but soooo rich. I can't even eat a whole bar, which is probably why the recipe only makes an 8x8 pan. I doubled the recipe for the party but probably wouldn't if I made them again.

Butterfinger Cookie Dough Cheesecake Bars 

Makes one 8×8 pan


Chocolate Chip Cookie Dough -- I cheated and bought
      a container of Harris Teeter's pre-made dough
     (in the bakery area, near the ice-cream cakes)
1 (12.5 oz) bag of Fun-Sized Butterfingers
8oz. cream cheese, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla


Preheat oven to 375 degrees F.
Combine cream cheese, sugar, egg, and vanilla in a bowl and beat until blended. Set aside.


Press 3/4 of cookie mixture into pan. Place Butterfinger bars side-by-side on top of cookie dough. Pour cheesecake mixture on top. Crumble remaining cookie dough on top of cheesecake layer.
Transfer pan to oven and bake for about 30-40 minutes at 375. Remove from oven set on wire rack to cool.

In the future I don't think that I would save 1/4 of the cookie dough for the top and instead I would sprinkle chocolate chips on the cheesecake topping - I think this would make them a little easier to eat and just as delicious! 

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