BUTTER CRUNCH CHEESECAKE BARS
If you like Butterfingers candy and cheesecake this is for you! I have heard it said that this could use more sugar. I think it depends on just how sweet your sweet tooth is. Taste and add more if you think it would benefit. *PLEASE NOTE:There is a final filling ingredient that the Zaar computer doesn't like and keeps refusing to publish. This is: 6 small chocolate crispy peanut butter flavored candy bars (like Butterfinger), chopped into medium sized pieces.
Provided by Annacia
Categories Bar Cookie
Time 50m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- CRUST:.
- In bowl, beat butter with mixer until smooth and creamy, 1 minute Add sugars, beat 3 minute until fluffy.
- Beat in flour.
- Beat in nuts until just incorporated. Reserve 1 cup mixture.
- Press remainder over bottom of ungreased 13x9x2 inch baking pan.
- Bake crust 10 minute Let cool.
- FILLING:.
- In bowl, beat together cream cheese and sugar with mixer until smooth.
- Add vanilla and eggs, beat for 2 minute.
- Fold in candy bars (see into description above).
- Spoon over baked crust. Sprinkle reserved crust mixture over top.
- Bake for 30 minute until cheesecake layer is set.
- Let cool.
- Cut into 16 bars.
- Serve, or cover and refrigerate.
OLD-FASHIONED BUTTER CRUNCH
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely. To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow to dry a few minutes. Have another cutting board or the back of a jelly-roll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jelly-roll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn't necessary to wipe the second side because it wasn't against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces. Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.
BUTTERFINGER CHEESECAKE
I am a cheesecake fanatic! When I found this recipe featuring Butterfinger candy bars, I knew it was for me. Our pastor's wife asked me to share this recipe so she could make it to impress her family back home. She couldn't believe something so elegant-looking was so easy to prepare. -Melissa Pirtle, Fresno, California
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the wafer crumbs and butter. Press onto the bottom and 1-1/2 in. up the sides of greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until combined. Fold in chopped candy bars. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 60-70 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Sprinkle chopped candy bar over cheesecake; drizzle with butterscotch topping. Refrigerate leftovers.
Nutrition Facts : Calories 667 calories, Fat 44g fat (24g saturated fat), Cholesterol 172mg cholesterol, Sodium 509mg sodium, Carbohydrate 62g carbohydrate (45g sugars, Fiber 1g fiber), Protein 11g protein.
BUTTER CRUNCH LEMON-CHEESE BARS
Make and share this Butter Crunch Lemon-Cheese Bars recipe from Food.com.
Provided by Mirj2338
Categories Bar Cookie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees.
- Spray an 8-by-8-inch square baking dish with nonstick spray.
- To prepare the crust, in a mixing bowl beat together on medium speed the butter, dark brown sugar, salt and mace until smooth.
- Spoon 1 cup flour lightly into a dry measuring cup and level with a knife.
- Add the flour to the butter mixture and beat at low speed until well blended.
- Press the crust into the prepared baking dish and bake for 20 minutes.
- Meanwhile, prepare the filling.
- In a food processor fitted with the metal blade, process the cottage cheese for 2 minutes or until smooth, scraping sides of the bowl once.
- Add the sugar, flour, lemon zest, lemon juice, baking powder, egg and egg white.
- Process until well blended.
- Pour the filling over the baked crust.
- Bake at 350 degrees for 25 minutes or until set (the edges will get lightly browned).
- Remove from the oven and cool.
- When cool, cover and chill for 8 hours.
- To serve, cut into bars.
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