6 small (1 ounce each) chocolate-covered crispy peanut butter-flavored candy bars (such as Butterfinger), chopped
Heat oven to 350 degrees F.
Crust: In large bowl, beat butter on medium-high speed until smooth and creamy,
Add sugars; beat 3 minutes or until smooth and fluffy.
On low speed, beat in flour. Beat in nuts just until incorporated. Reserve 1
cup of mixture. Press remainder over bottom of ungreased 13 x 9 x 2-inch baking
Bake for 10 minutes. Transfer pan to wire rack; let cool slightly.
Filling: In large bowl, beat together cream cheese and sugar on medium-high speed
until smooth, about 3 minutes. Add vanilla extract and eggs; beat for 2 minutes.
Fold in candy bars. Spoon over baked crust. Sprinkle reserved crust mixture over
Bake 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.
Makes 16 bars.
Nutrient value per bar: 400 calories, 26 g fat (13 g saturated); 7 g protein;
36 g carbohydrate; 1 g fiber; 116 mg sodium; 81 mg cholesterol