No Bake Butterfinger Bars Recipes

Steps:

• 1. Line an 8×8 inch baking pan with foil, extending the sides of the foil over the edges of the pan. Lightly mist with cooking spray & set aside. 2. In a large bowl, melt the PB chips in the microwave for 45 seconds, stirring until smooth. Stir in the milk to combine. 3. Combine the crushed cookies into the PB/milk mixture; gently fold in the crushed candy bars to incorporate. 4. Using your greased hands or a greased rubber spatula, spread the mixture evenly into the prepared pan. Top with miniature Nutter Butter cookies, if desired. 5. Place the pan in the fridge to set, about 20 minutes. Cut into squares and serve. Store leftovers airtight, at room temperature, for 3-4 days. **Note: to finely crush cookies, grind them in a food processor until finely ground, working in batches. You don't want them to be chunky, more like crumbs.**

Steps:

• Combine first 3 ingredients in a heavy saucepan over medium heat. Bring to a boil, stirring frequently.
• Remove from heat. Stir in vanilla, then crushed cereal.
• Transfer mixture to a lightly buttered baking dish. Spread melted chocolate over top and let harden.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine chocolate wafers and 2 candy bars in a blender; pulse into fine crumbs.
• Place about 1 cup of crumbs in an 8-inch pie pan. Pour in melted butter; press down with your fingers or a fork to make the crust.
• Bake crust in the preheated oven until fragrant, 7 to 9 minutes. Let cool.
• Blend cream cheese in a large bowl until almost smooth. Pour in condensed milk and mix until creamy. Add lemon juice and vanilla extract; mix until filling thickens slightly, 4 to 6 minutes. Fold in 1/2 cup crushed candy bars. Pour over crust and smooth the top.
• Refrigerate cheesecake until set, at least 4 hours but preferably overnight.